Directions:
- Cook carrots in salted water until crisp-tender.
- Rinse under cold water to stop cooking then drain well and let cool.
- Combine tomato soup, 1/2 cup water, sugar, oil, and vinegar in medium saucepan.
- Bring ingredients to a boil.
- Mix cornstarch and water (2 Tbsp.) until cornstarch is dissolved.
- Add to dressing mixture in saucepan while whisking or stirring until completely combined.
- Allow dressing to cool.
- Add dressing to carrots, onion, and celery and mix well.
- Keeps for about a week in the fridge.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 187.34 Kcal (784 kJ) | ||
| Calories from fat | 97.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.8g | 17% | |
|---|---|---|---|
| Sodium | 85.46mg | 4% | |
| Potassium | 376.99mg | 8% | |
| Total Carbs | 21.92g | 7% | |
| Sugars | 14.52g | 58% | |
| Dietary Fiber | 3.48g | 14% | |
| Protein | 1.29g | 3% | |
| Vitamin C | 16.5mg | 27% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 0.1mg | 1% | |
| Calcium | 41.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 103.28 Kcal (432 kJ) | ||
| Calories from fat | 53.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.95g | 17% | |
|---|---|---|---|
| Sodium | 47.12mg | 4% | |
| Potassium | 207.83mg | 8% | |
| Total Carbs | 12.09g | 7% | |
| Sugars | 8g | 58% | |
| Dietary Fiber | 1.92g | 14% | |
| Protein | 0.71g | 3% | |
| Vitamin C | 9.1mg | 27% | |
| Vitamin A | 0.5mg | 30% | |
| Iron | 0.1mg | 1% | |
| Calcium | 23mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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