Description
This colorful, sweet and sour dish is quick to make and keeps well.
Ingredients
Scale
- 1 cup sugar
- 1 cup vinegar
- 1 cup vegetable oil
- 2 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (10 3/4-ounce) can condensed tomato soup
- 2 pounds carrots, peeled, cooked, and sliced
- 1 medium onion, finely diced
- 1 green bell pepper, finely chopped
Instructions
- Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan and bring to a boil
- Remove from heat and add soup
- Mix the carrots, onion, and bell pepper together in a large glass dish
- Pour the sauce over the vegetables, stir to combine
- Refrigerate overnight