Follow these steps for perfect results
fresh carrots
sliced and cooked tender
onions
sliced thin and rings separated
green pepper
sliced thin
tomato soup
Worcestershire sauce
vinegar
sugar
mustard
salad oil
Slice carrots and cook until tender.
Slice onions thinly and separate the rings.
Slice green pepper thinly.
In a separate bowl, combine tomato soup, Worcestershire sauce, vinegar, sugar, mustard, and salad oil.
Pour the liquid mixture over the cooked carrots, onions, and green pepper.
Let the mixture stand overnight to allow the flavors to meld.
Keep refrigerated until serving.
Expert advice for the best results
For a sweeter salad, add a pinch of cinnamon.
Adjust the amount of vinegar to your liking.
Use a mandoline for uniform carrot slices.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Serve in a colorful bowl and garnish with a sprig of parsley.
Serve chilled as a side dish.
Pairs well with grilled chicken or fish.
Serve alongside sandwiches or burgers.
Its crisp acidity complements the sweetness of the salad.
Discover the story behind this recipe
Common side dish at potlucks and picnics
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