I substitute drained, canned carrots for fresh.
Marinated Carrots
Ingredients
2 pounds carrots, sliced
1 (10.75 ounce) can condensed tomato soup
1/4 cup white sugar
1/2 cup white vinegar
1/4 cup canola oil
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1/2 cup chopped celery
1/2 cup chopped green onion
1 green bell pepper, seeded and cut into strips
Directions
1.Bring a large pot of water to boil, add carrots and simmer until tender, approximately 3 to 5 minutes. Drain and set aside.
2.In a large bowl, whisk together the soup, sugar, vinegar, oil, mustard and Worcestershire sauce. Add carrots, celery, onion and pepper and toss to coat. Cover and refrigerate at least 4 hours to allow carrots to marinate.
From allrecipes.com, my favorite "cookbook".