Author Notes
This is a recipe that was given to me by my Aunt Carolyn. For some reason, I did not liked cooked carrots (I pick them out of everything), But I did, and do, like raw carrots.
My aunt was determined to make me a cooked carrot convert when she made this recipe for me. Well, consider me converted.
This dish is great...tangy and sweet. It is full of vegetables (and obviously you could add or delete vegetables to your personal-liking). It could be considered a cold salad. It is really easy to make. I regularly bring this dish for potluck's.
The key is to let it sit overnight and something amazing happens. —Passion4Food
Ingredients
- The Vegetables
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1
med. to large Bell Pepper (sliced thin)
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1
med. to large Onion (sliced thin)
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3
cans of sliced Carrots (drained well & chilled)
- The Sauce
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1
can of Tomato Soup (I use Campbell's)
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3/4 cup
Apple Cider Vinegar (I use Heinz)
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1 cup
Sugar (granulated)
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1/2 cup
Corn Oil (I use Mazola)
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1-2 teaspoons
Prepared Mustard (I use French's)
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1-2 teaspoons
Worcestershire Sauce
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1 teaspoon
Salt
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1 teaspoon
Pepper
Directions
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Combine ALL sauce items together, and bring to a boil over medium-heat.
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Alternately layer the carrots, onions & peppers together in a glass bowl. (I mix together the onion and bell pepper layer together when layering).
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Pour the hot sauce over all the vegetables.
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Cover the top of the dish with a top, or saran wrap.
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Marinate in the refrigerator overnight.
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Serve cold the next day!
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