5 cups frozen sliced carrots (see Note)
1 medium-sized onion, thinly sliced
1 small green bell pepper, cut into slivers
1/2 cup sugar
1 (10-ounce) can condensed tomato soup
1/2 cup vegetable oil
1/2 cup white vinegar
1 teaspoon Worcestershire sauce
3 tablespoons yellow mustard
1 teaspoon salt
1/4 teaspoon black pepper
Bring a large pot of salted water to a boil. Add carrots and cook just until crisp-tender; drain and let cool.
In a large bowl, combine the onion and bell pepper. Add the remaining ingredients and mix well. Add the carrots and toss to coat.
Cover and marinate in the refrigerator for at least 12 hours or overnight. Drain marinade and serve.
NOTE: A 20-ounce bag of carrots is about 3 cups. And, even easier? Use canned carrots – then there's no cooking needed, just draining and mixing.
