Ingredients:

  • 2 lbs small baby peeled carrots
  • 1 medium onion chopped
  • 1 medium chopped bell pepper

Directions:

Cook carrots until tender in unsalted water. Add to other veggies.

Sauce

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

Directions:

Mix and pour over veggies.  Refrigerated for 4 hours or over night. Will keep up to one month in fridge. Serve cold.

Serves: 12/16