Can be served Hot or cold as a delicious accompanyment to a meal or bbq


  • 5 cups of carrots

  • 1 can tomato soup

  • 1 cup sugar

  • ½ cup oil

  • ¾ cup vinegar

  • 1 tsp. salt

  • 1 tsp. pepper

  • 1 tsp. dry mustard

  • 1 tsp. worcestershire sauce

  • 1 sliced onion

  • 1 green pepper


  • 1.

    Peel and cut the carrots diagonally.

  • 2.

    Par-boil but don’t over cook.

  • 3.

    Marinate in tomato soup.

  • 4.

    Mix the sugar, oil, vinegar, salt, pepper, mustard and Worcestershire sauce and bring to a boil.

  • 5.

    5.Pour over the carrots, onions and peppers. (Cut these into narrow strips.)

  • 6.

    6.Let this stand at least for 12 hours.

  • 7.

    Store in the refrigerator.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 269kj
  • Fat Total 18g
  • Saturated Fat 1g
  • Protein 1g
  • Carbohydrate 25g
  • Sugar 21g
  • Sodium 308mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Best served 24 hours after being made in order to get the full flavour of the salad Can be stored up to a week int the refridgerator.

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