Ingredients

The following ingredients have 5 Servings
  • 1 pound raw carrots, peeled and sliced thin*
  • 1/2 a medium Vidalia or other sweet onion, sliced very thin
  • 1/2 a green bell pepper, sliced very thin
  • 1 (10.5) can condensed tomato soup
  • 3/4 cup granulated sugar
  • 1/4 cup canola oil
  • 3/4 cup apple cider vinegar
  • 1 tablespoon Worcestershire, or to taste
  • 1 tablespoon yellow mustard
  • 1 teaspoon each kosher salt and freshly cracked black pepper, or to taste

Instruction

  • Peel carrots, wash and cut them into thin rounds. You should have roughly 4 cups of sliced carrots.
  • Place into a microwave safe bowl, add 2 tablespoons of water, cover and cook on high, about 7 minutes, or until crisp tender. Your microwave time may vary. Drain.
  • Place into a medium to large glass bowl and top with the very thinly sliced sweet onion and bell pepper. Toss.
  • Meanwhile, in a medium saucepan, whisk together the tomato soup with all of the remaining ingredients. Bring to a boil, reduce heat and simmer for about 5 minutes.
  • Pour hot mixture over the vegetable mixture, cover and refrigerate for 24 hours, stirring occasionally.
  • Use a slotted spoon to transfer to a serving dish and serve as a cold side salad.