500 g carrots, sliced 1 lb
1 small onion, diced
50 ml white vinegar 1/4 cup
30 ml vegetable oil 2 tbsp
1/2 can condensed tomato soup (10 oz / 284 ml)
30 ml white sugar 2 tbsp
In a medium saucepan, cook carrots in just enough water to cover. Bring to a boil and cook for about 5 to 10 minutes or until almost tender. Drain and transfer to bowl. Add onion and mix together.
While carrots are cooking, combine vinegar, oil, tomato soup and sugar in a small saucepan. Bring to boil and cook for 1 minute. Pour hot dressing over carrots. Serve immediately or store in the refrigerator in a covered container (serve within 1 week).
Serves: 8