• 1 (10.75-ounce) can condensed tomato soup
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon pepper
  • 2/3 cup sugar
  • 3/4 cup vinegar
  • 1/2 cup canola oil
  • 1/4 teaspoon salt
  • 2 pounds carrots, peeled and sliced
  • 1 large red onion, thinly sliced
  • 1 green bell pepper, diced



In a large glass (or nonreactive) bowl, whisk together tomato soup, Worcestershire sauce, celery seed, pepper, sugar, vinegar, canola oil and salt. Set aside.

Bring a large pot of water to a boil. Add carrots, and cook for 8-10 minutes until barely tender. Drain and add carrots to tomato mix. Stir in onion and green bell pepper to coat. Cover and refrigerate overnight before serving.

Category: Timeless Tastes