“A tangy and delicious cold carrot salad. Store in covered container in fridge for up to 1 week.” - by Stephanie
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 241 cal
- 12%
- Fat
- 14.6 g
- 22%
- Carbs
- 27.8 g
- 9%
Based on a 2,000 calorie diet
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