Method

In saucepan of boiling salted water, cook carrots, onion, green pepper and celery for 2 minutes or until tender-crisp. Drain; refresh under cold running water. Drain again and transfer to bowl.

In small bowl, whisk sugar, oil, vinegar, soup, salt, mustard and pepper; pour over carrot mixture. Toss well. Marinate, covered, overnight, stirring occasionally. Before serving, strain; taste and adjust seasoning.