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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A tangy and delicious cold carrot salad. Store in covered container in fridge for up to 1 week. Ingredients:
4 cups sliced carrots (1/8-inch thick) |
4 cups diced carrot |
1 spanish onion, sliced paper thin |
1 green bell pepper, cut into thin strips |
1 (10.75 ounce) can condensed tomato soup with basil and oregano |
3/4 cup white vinegar |
1/2 cup vegetable oil |
1/3 cup white sugar |
1 teaspoon prepared yellow mustard |
1/2 teaspoon salt |
Directions:
1. Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.
2. Gently toss Spanish onion and green bell pepper together with carrots.
3. Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.
4. Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.
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