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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 ¾ cup white vinegar ½ cup vegetable oil ⅓ cup white sugar 1 teaspoon prepared yellow mustard ½ teaspoon salt

Nutrition Info

241 calories carbohydrate: 27.8 g cholesterol: : - fat: 14.6 g fiber: 4.3 g protein: 2.1 g saturatedFat: 2.3 g servingSize: - sodium: 453.2 mg sugar: 18 g transFat: : - unsaturatedFat: : -

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 Spanish onion and green bell pepper together with carrots.
Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.
Drizzle tomato soup mixture over carrot mixture, gently toss to coat entirely.

8 servings

A tangy and delicious cold carrot salad. Store in covered container in fridge for up to 1 week.