Ingredients;
4 cups sliced carrots (1/8-inch thick)
1 onion, sliced 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 mustard powder
1/2 teaspoon salt
Method;
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. Gently toss onion and green bell pepper together with carrots. Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard powder and salt together in a bowl until the oil is completely integrated. Pour tomato soup mixture over carrot mixture; gently toss to coat entirely.
4 cups sliced carrots (1/8-inch thick)
1 onion, sliced 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 mustard powder
1/2 teaspoon salt
Method;
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. Gently toss onion and green bell pepper together with carrots. Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard powder and salt together in a bowl until the oil is completely integrated. Pour tomato soup mixture over carrot mixture; gently toss to coat entirely.
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