Tangy Carrot and Bell Pepper Salad

Fresh dill really brings out the sweetness of the carrots in this eye-catching salad.

Yield: 5 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 81
  • Fat: 3.1g
  • Saturated fat: 0.2g
  • Protein: 1.1g
  • Carbohydrate: 13.3g
  • Cholesterol: 0mg
  • Iron: 0.5mg
  • Sodium: 178mg
  • Calories from fat: 35%
  • Fiber: 1.8g
  • Calcium: 27mg


  • 2 cups thinly sliced carrots (about 3 large)
  • 1/4 cup rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon canola oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 1 cup thinly sliced red onion (about 1 small)
  • 1/4 cup chopped fresh dill
  • 1 large red bell pepper, cut into thin strips


  1. Cook carrots in boiling water 2 minutes or until crisp-tender.
  2. While carrots cook, combine vinegar and next 5 ingredients in a medium bowl, and stir well. Drain carrots.
  3. Add carrots, onion, dill, and bell pepper to bowl; toss gently to coat. Cover and chill at least 1 hour.
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