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Carrot Salad Calcutta

A carrot salad with tomato sauce dressing, green pepper, onion, and spices, chilled overnight.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Pepper and carrot match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Carrot Salad Calcutta

Ingredients

Directions

Prepare the vegetables

  1. Cut green pepper and onion into thin slices.

  2. Peel and thinly slice carrots.

  3. Cook carrots briefly in water.

Make the dressing and combine

  1. Blend tomato sauce, oil, sugar, vinegar, and seasonings in a bowl.

  2. Add vegetables.

Chill

  1. Refrigerate overnight.

Nutrition, whole recipe (rough)

302Calories
4 gProtein
14 gFat
41 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Mustard1 tsp (5g) yellow3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Tomato + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Mustard + oniontop 6% of all pairs
    Smell alikestrong
    Cooked together9,259 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Carrots
Forms the bulk of the salad and, cooked briefly, softens slightly while staying crisp-tender.
Tomato sauce
Provides the body and tangy, savory base of the dressing.
Oil
Adds fat that carries flavor and gives the dressing a smooth, coating body.
Sugar
Adds sweetness that balances the acidity of the vinegar and tomato.
Vinegar
Adds acidity that sharpens the dressing and balances the sweetness.

The step that matters

Cook the carrots briefly. Carrots keep cooking slightly in the acidic dressing, and overcooking them before marinating makes them soft and mushy. A brief cook leaves them with a firm bite after the overnight chill.

Swap the carrot

How well each one fits the dish's main ingredients (tomato, sauce, sugar, vinegar, mustard, pepper, onion):

  1. Capsicumfits better
  2. Horseradishfits better
  3. Cucumberfits better
  4. Carrotthe original

Fit is the average pairing score against tomato, sauce, sugar, vinegar, mustard, pepper, onion. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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