Marinated Carrots


Labor Day is less than a week away! Where did the summer go? I need a couple more weeks in August to finish up all of my “harvest” projects. I came home from my weekend of hiking and biking in the Methow Valley with a case of peaches, and I’ve got two big bags of figs in the freezer waiting to be turned into preserves, and I planned on making my favorite tomatillo salsa so I could share the recipe with you… and, oh, did I mention I have a job? With a big deadline on Friday? Yikes.

So for now, I am just going to share this absolutely delicious marinated carrot salad recipe with you. It comes from my mom, who has been making it for over 30 years.
The carrots in the picture above came straight out of her garden.

This is one of those recipes I did not fully appreciate when I was younger, but now I can’t get enough of it. The ingredients are simple and you probably have all of them in your kitchen right now, except possibly for one – Salad Supreme seasoning from McCormick. It’s a mixture of salt, sesame seed, celery ceed, red pepper and black pepper. If you don’t own a jar of this seasoning mix, you could always just add your own seasoning blend – fresh herbs from the garden, a bit of salt and pepper, etc.

The carrots are blanched first, cooled, then marinated in a simple dressing for several hours. This is absolutely delicious.

Okay… time to go to work! Have a great day and enjoy the last few days of August.

– Mary

Marinated Carrots
Recipe Type: Salad, Vegetable, Side Dish
Author: A Passionate Plate
Lightly cooked carrots marinated for several hours in a savory dressing make a delicious side dish. This is a tasty way to serve carrots.
  • 10-16 carrots, peeled and cut into thin sticks
  • 1/4 cup chopped fresh parsley
  • 1 small white onion, chopped fine
  • 1/2 cup canola oil
  • 1/2 cup white vinegar
  • 1 tsp. dill weed
  • 1 tsp. dill seed
  • 1/2 tsp. garlic powder
  • 1 tsp. Salad Supreme seasoning by McCormick**
  • **If this ingredient is not available, substitute 1/8 tsp. each salt, sesame seeds, red pepper, black pepper – or add your own seasonings to taste.
  1. Bring a large pot of salted water to a boil. Add carrots and cook until they are just tender. Be careful not to over-cook – they should still be crisp-tender.
  2. Drain the carrots and rinse with cold water to cool.
  3. Combine all remaining ingredients and pour over the carrots.
  4. Refrigerate for several hours, stirring occasionally, so that all of the carrots are well coated in the marinade.
  5. This salad will keep very well in the refrigerator for up to a week.



  1. This looks fabulous. I love that you emailed to share the recipe with me. Thank you!!!

  2. Beth says:

    Mary, I agree with you — I didn’t appreciate these carrots in childhood either, and I remember doing plenty of whining whenever Mom decided to make them for Brownie potlucks! (Didn’t they have a really groovy name?) They look so yummy now. I wish we had been in Winthrop over the weekend to eat them with you and Jeanne! Everything always tastes better when Mom makes it. 🙂

    • MaryMiller says:

      Hi, Beth! Yes, they had a weird name… Connecticut Carrots! Mom has no idea why they were called that. The recipe came from a magazine – early 1970’s apparently. I am not sure why we didn’t like these carrots when we were young, but I know you would love them now!

  3. These look lovely! I have so many herbs in the garden that would work nicely here!!! Love this!

  4. Jeanne says:

    Fabulous! I have not tried to make this myself but was fortunate enough to be in Winthrop with Mary and share this dish that Helen made. I couldn’t get enough of it and filled my plate twice. It was even better the second day after marinating longer.

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