- 4 cups sliced carrots (1/8-inch thick)
- 4 cups diced carrot
- 1 Spanish onion, sliced paper thin
- 1 green bell pepper, cut into thin strips
- 1 (10.75 ounce) can condensed tomato soup with basil and oregano
- 3/4 cup white vinegar
- 1/2 cup vegetable oil
- 1/3 cup white sugar
- 1 teaspoon prepared yellow mustard
- 1/2 teaspoon salt
- Combine sliced carrots and diced carrots in a large pot. Pour enough water into pot to just cover the carrots; bring to a boil and cook until tender, about 8 minutes. Drain water completely from carrots. Transfer drained carrots to a large bowl.
- Gently toss Spanish onion and green bell pepper together with carrots.
- Whisk tomato soup, white vinegar, vegetable oil, sugar, mustard, and salt together in a bowl until the oil is completely integrated.
- Drizzle tomato soup mixture over carrot mixture; gently toss to coat entirely.