Salads/ Vegan Recipes/ Vegetable Sides/ Vegetarian Recipes

Maria’s Best Carrot Salad

Maria's Best Carrot Salad, by

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Maria’s Best Carrot Salad is an Italian salad made with fresh carrots boiled until they are tender to the bite, then tossed with a garlicky sweet-tangy vinaigrette.  Served chilled or at room temperature, this carrot salad is simple, flavorful, and positively delicious!  An easy side dish to serve any day of the week, our carrot salad it will get rid of all the notions of this so-called “boring” vegetable.


What makes this Carrot Salad so good?

  • Fresh garlic along with one herb gives a distinctive but subtle favor, creating a reaction from everyone who tastes it, to ask, “what’s in this salad?”
  • And the longer the carrot salad sits and marinates, the better the vinaigrette will infuse its flavors into the carrots making them taste AMAZING!!

Similar to our recipe for Green Beans and Carrot Salad, only this is made with one vegetable,fresh carrots.

Maria's Best Carrot Salad by


We make this carrot salad all year long, and it is literally the best! 

This happens to be our mom’s recipe and we think it’s the BEST Carrot Salad in the WORLD!! 

We named it after her, Maria’s Best Carrot Salad because we know it is ideally a “healthy” salad to serve your entire family.

And once you try her recipe, there is no doubt in our minds, you will feel the same way as we do!

 How To Make Maria’s Best Carrot Salad…

  1. Depending on how many servings you will need, 1 (16-ounce) package of fresh organic carrots.

  2. Peel and cut the carrots into 2 or 3-inch sticks, similar to the size of French fries.

  3. The carrots are quickly boiled for a few minutes until al-dente and tender to the bite.

  4. Then toss them with her simple vinaigrette, and set the carrot salad aside to marinate for a while.

Notes and Tips for Success!

  • It’s best to use fresh carrots.  There’s nothing like using fresh vegetables.

  • If you are short on time, you can use frozen pre-cut carrots with this recipe.  You will need to remember to “undercook them a little” and rinse them under cold water to stop the cooking process.

  • DO NOT over-cook the carrots (fresh or frozen), they will lose their flavor, become soggy, and they won’t taste good.

  • You can make this carrot salad up to 2 days ahead, then allow it to sit out on the counter for at least 1/2 hour before serving.

  • Keep in mind, the carrots will absorb most of the vinaigrette, therefore, it’s best to toss them and taste one last time before serving and adjust the seasonings, and maybe add in a little more vinegar and olive oil, if needed.

  • BEST served chilled or at room temperature.

Mom has been making this classic Neapolitan carrot salad forever, aka “Insalata di carrote” for as long as we can remember.  She made it weekly for our Dad; it was his absolute favorite salad.

Now, every time we make it, we honor our Dad.

Maria's Best Carrot Salad by

 *Full recipe card below! 

Ingredients you will need to make Maria’s Best Carrot Salad:

 Maria's Best Carrot Salad by


What to serve with our mom’s carrot salad?


Maria’s Best Carrot Salad always brings a bright color, along with the refreshing taste of carrots to the table. 

They’re neither bland nor boring.  We bet your family will enjoy this salad as much as we do.

It’s a great recipe to use up some of your fresh carrots – with this salad!  Plus, it’s a great way to get your family to eat more of them!



…Thanks for Pinning!

Maria's Best Carrot Salad by

Finally, if you love carrots, then try these…   

Yield: 6 to 8

Maria's Best Carrot Salad

Maria's Best Carrot Salad

Mom's Best Carrot Salad is made with fresh carrots and marinated with a delicious vinaigrette. These ingredients make a vibrant and delicious carrot salad with texture, enticing flavors and get rid of all the notions of the so-called "boring" vegetable.

Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes


  • 1 pound bag of fresh carrots, (about 10-12 small carrots)
  • 1/4 cup extra virgin olive oil
  • 4 Tbsp. white balsamic vinegar
  • 1/8 tsp. dried oregano
  • 2 garlic cloves - minced
  • pinch of organic ground cayenne pepper or red pepper flakes
  • salt & fresh ground pepper, to taste


  1. Peel carrots and cut them into rectangular sticks, about 2 inches in length. Place carrots in a medium pot of water, and bring water to a boil. Add a pinch of salt and boil the carrots for a few minutes, about 3 to 4 minutes, until the carrot is tender to the bite. Do not overcook the carrots, they should be crisp and tender.
  2. Drain, and quickly blanch them in ice-cold water for a few seconds to stop the cooking. Place the carrots into a colander and allow them to drain well.
  3. Place them into your salad bowl or platter, drizzle with olive oil, and white balsamic vinegar, and add fresh minced garlic and salt and pepper to taste. Gently toss the carrots, until well combined. Cover and set the salad aside at room temperature to marinate, at least one hour before serving.
  4. Before serving them, I always recommend tasting the carrots once more, they may need a little extra olive oil and vinegar since the carrots will absorb some of the vinaigrette while it sits and marinates.
  5. Best served cool or at room temperature.
  6. Serves 6 to 8

Nutrition Information:


6 to 8 servings

Serving Size:

1 cup

Amount Per Serving: Calories: 80Total Fat: 6.3gCarbohydrates: 5.9gFiber: 1.4gSugar: 2.8gProtein: .5g

Hello friends, are you cooking with us?  If you make this delicious Maria’s Best Carrot Salad, leave a comment and a star rating in our recipe card above!

Have fun and snap a photo and hashtag it on Instagram #2sistersrecipes, or Pinterest.  We’d love to see what you cook!

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Happy and Healthy Cooking!  🙂

Thanks for stopping by!

 xo Anna and Liz

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  • Reply
    Becca Barrera
    April 16, 2022 at 3:06 pm

    I made this last year for Easter, and my family loved it. Making it again tomorrow:)

    • Reply
      by Anna and Liz
      April 16, 2022 at 10:37 pm

      That is awesome!! Thank you so much Becca! xo and Have a Happy Easter!

  • Reply
    Jeff the Chef @ Make It Like a Man!
    September 4, 2021 at 11:40 am

    I’m not sure I’ve ever had a carrot salad! This sounds delicious.

    • Reply
      by Anna and Liz
      September 4, 2021 at 12:43 pm

      Thanks Jeff. I’m sure you will enjoy it as much as we do! Have a great weekend. 🙂

  • Reply
    September 4, 2021 at 7:37 am

    This recipe sounds amazing, Anna and Liz! My kids go off carrots every so often so this would be a great recipe to try! Thanks very much for sharing.

    • Reply
      by Anna and Liz
      September 4, 2021 at 12:42 pm

      Thank you Katerina! Enjoy!

  • Reply
    May 7, 2018 at 11:18 pm

    A Neapolitan classic recipe (my mom would also make a similar eggplant salad)! She usually added a few flakes of spicy red pepper, which gives it an extra zing and combines well with carrot’s natural sweetness, red vinegar and oregano. Of course, no need for black pepper in this case. Grazie per aver raccolto tante deliziose e semplici ricette di casa nostra!

    • Reply
      by Anna and Liz
      February 16, 2019 at 10:30 pm

      Grazie Massimo!! I plan to make an eggplant salad soon!

  • Reply
    Karen (Back Road Journal)
    April 8, 2017 at 8:31 pm

    I've got a carrot salad sitting in my fridge now…I can't wait to try your mom's salad. I've not cooked them before but I'm sure it helps the vinaigrette flavor the carrots.

    • Reply
      April 9, 2017 at 12:15 am

      Hi Karen! So glad to hear you re going to try out our mom's recipe. Let us know what your family thinks! Have a great weekend!

  • Reply
    August 31, 2016 at 7:31 pm

    Have never had carrots like this and it sounds wonderful! I'd love to try it.

    • Reply
      September 1, 2016 at 2:10 pm

      Hi Monica! This is super easy to make and we think you will enjoy this one as much as we do.,

  • Reply
    Tricia Buice
    March 5, 2015 at 9:03 pm

    Your mom does sound adorable! This carrot salad sounds and looks so much better than one I made recently – and I just happen to have a bunch of carrots in the fridge (and about 8 inches of snow on the ground) Time to get back in the kitchen! Have a lovely weekend ladies.

    • Reply
      March 6, 2015 at 4:01 pm

      Wow, Tricia – eight inches of snow? Oh boy- I am with you, when there is snow, both my sister and I are back in the kitchen cooking up a storm! Thank you for the lovely compliment, have a great and hopefully a warmer weekend! xo

  • Reply
    [email protected] is How I Cook
    March 4, 2015 at 10:14 pm

    Who doesn't love carrots when they come in a marinade like this?

    • Reply
      March 6, 2015 at 3:59 pm

      Yes I agree with you! Thanks Abbe for the lovely comment. Have a great weekend!

  • Reply
    SavoringTime in the Kitchen
    March 5, 2014 at 2:26 pm

    I love how you share your family recipes! This sounds so good and we are carrot lovers here.

    • Reply
      March 7, 2014 at 11:18 pm

      Thanks Sue, we have so many more to share, but life is so busy, we only wished we had more hours in the day to get to them. Glad you like this one! Have a great weekend!

  • Reply
    March 5, 2014 at 9:36 am

    Carrot salad is delicious, healthy and refreshing and easy to make just prepare 15 minutes…

    • Reply
      March 7, 2014 at 11:16 pm

      HI Robin! Thank you for the lovely comment and welcome to our site! It's so nice to meet you! So glad you like our mom's recipe for the carrot salad. Hope to see you again! Have a nice weekend!

  • Reply
    Sue/the view from great island
    March 4, 2014 at 5:48 pm

    It's so nice to see a recipe that features carrots, they are so delicious all by themselves, and so healthy. I'd love to try this with the multicolored heirloom varieties.

    • Reply
      March 5, 2014 at 4:35 am

      Thanks Sue, it happens to be everyone's favorite every time we bring it to a gathering. Enjoy!

  • Reply
    March 3, 2014 at 6:03 pm

    The carrots sound delicious! Carrots are one of my favorite side dishes. I just posted how to cook butter beans, the carrots and butter beans would make a great side dish! 🙂


    • Reply
      March 3, 2014 at 8:03 pm

      Thanks Mike, the two as sides sound great! I will be over to see what's cooking by you later.
      Have a great day!

  • Reply
    May 3, 2011 at 2:31 am

    Hi Denise,
    Coming soon! I promise…Anna will post a shrimp dish this week and I will be posting my brother Danny's Basa Livornese…it is unbelievable…He made it the other night, and for someone like me who is not a real big fish eater…I LOVED it! so, watch out for it soon.

  • Reply
    denise and jack
    May 3, 2011 at 12:19 am

    Carrots never looked so good. I can't wait to make them. How about some fish recipe to go with them.

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