Recipe courtesy of Paula Deen
Save Recipe Print
Total:
8 hr 15 min
Prep:
10 min
Inactive:
8 hr
Cook:
5 min
Yield:
12 to 15 servings
Level:
Easy

Ingredients

Directions

Combine the sugar, vinegar, oil, mustard, Worcestershire sauce, salt, and pepper in a saucepan over medium heat and bring to a boil. Remove from the heat and add the soup. Mix the carrots, onion, and bell pepper together in a large glass dish; pour the sauce over the vegetables, stir gently to combine, and refrigerate overnight. This salad will keep for up to 6 weeks in the refrigerator.

Best of Food Network 6 Videos

Get the Recipe

Giant Crunchy Taco Wrap 00:35

This Mexican fast-food favorite is big enough to share!

Similar Topics:

IDEAS YOU'LL LOVE

Sweet and Sour Carrots or Copper Pennies

Browse Reviews By Keyword