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Marinated Carrot Salad for the Fridge


  • 1 1/2 pounds carrots
  • 1/4 cup olive oil
  • 3 tablespoons seasoned rice vinegar
  • 2 tablespoons chopped mint
  • 1 small clove garlic minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper


  • Peel carrots and slice them into thick rounds. Simmer in a pot of salted water until just tender.
  • While carrots cook, whisk together olive oil, vinegar, mint, garlic, salt and pepper.
  • When carrots are fork tender, drain them.
  • Toss warm carrots together with vinaigrette and let them sit until carrots are cool.
  • Place carrots in refrigerator and let them marinate for at least 1 hour before serving. They can be kept in the refrigerator for up to 5 days.