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. Refridgerate for 4 hours or over
night. Will keep up to one
month in fridge. Serve cold.
Serves: 12/16
Preparation time: 20 min.