cold carrot dish

Categories: Veggies and Sides, Posted by Sandy Bergsten


½ can Campbell’s tomato soup (condensed 10 ¾ oz)

½ cup sugar

¼ cup vegetable oil

¼ cup white vinegar

½ teaspoon salt

¼ teaspoon ground black pepper

2 cans baby carrots (15 once each, Reese-Cut & Whole Extra Tiny Carrots or Le Sueur-Tender Baby Carrots)

¾ green bell pepper, seeded and diced

½ medium onion, chopped



Whisk the soup, sugar, vegetable oil,  white vinegar, salt and pepper in a small saucepan. Bring to a boil.

Drain the carrots well and gently toss with the diced bell pepper and the chopped onion in a medium glass bowl. Pour the hot marinade over the carrot mixture and stir gently to coat. Cover and refrigerate for at least 24 hours and up to several days. Stir daily. 

Serve in small dishes.

Serves 6

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