- 2 lbs small baby peeled carrots
- 1 medium onion chopped
- 1 medium chopped bell pepper
Cook carrots until tender in unsalted water. Add to other veggies.
Ingredients (use vegan versions):
- 1 cup vegan sugar
- 1 teaspoon dry vegan mustard
- 1/2 cup vinegar
- 1 can condensed tomato soup (do not dilete)
- 1/2 cup salad oil
- 1 teaspoon salt
- 1 teaspoon pepper
Mix and pour over veggies. Refrigerated for 4 hours or over night. Will keep up to one month in fridge. Serve cold.