![](https://cdn.statically.io/img/www.allrecipes.com/thmb/pXE0-nO5M3cDhLRXqPc0M80jzHk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/21455-c2251735815b42d2b08398bab140ea81.jpg)
Ingredients
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2 pounds carrots, sliced
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1 (10.75 ounce) can condensed tomato soup
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¼ cup white sugar
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½ cup white vinegar
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¼ cup canola oil
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1 teaspoon prepared mustard
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1 teaspoon Worcestershire sauce
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½ cup chopped celery
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½ cup chopped green onion
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1 green bell pepper, seeded and cut into strips
Directions
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Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
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In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.
Nutrition Facts (per serving)
166 | Calories |
8g | Fat |
24g | Carbs |
2g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 166 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 1g | 4% |
Sodium 304mg | 13% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 4g | 14% |
Total Sugars 15g | |
Protein 2g | 4% |
Vitamin C 40mg | 45% |
Calcium 52mg | 4% |
Iron 1mg | 6% |
Potassium 512mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.