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Marinated 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.


  • 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.
  • Drain the carrots and rinse with cold water to cool.
  • Combine all remaining ingredients and pour over the carrots.
  • Refrigerate for several hours, stirring occasionally, so that all of the carrots are well coated in the marinade.
  • This salad will keep very well in the refrigerator for up to a week.