Tangy Carrot Salad
Serves: 3
Ellsworth Rath
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
53
Sourness
40
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Combine sliced carrots and diced carrots in a large pot
2
Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes
3
Drain water completely from carrots
4
Transfer drained carrots to a large bowl
5
Gently toss Spanish onion and green bell pepper together with carrots
6
Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated
7
Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely