• Kim Campbell

Marinated Carrots

Updated: Jun 22, 2018

This traditional make-ahead sweet and sour salad is loaded with sliced carrots, bell peppers, onions, and celery. The veggies are smothered in a flavorful tomato based sauce that is simple to prepare and the perfect dish-to- pass recipe. It’s a favorite Thanksgiving side dish in our home.

Prep Time: 15-20 minutes Cook Time: 12-15 minutes

Yields: 4 servings


2 pounds carrots, sliced

8 ounces tomato sauce

1 tablespoons cornstarch

¼ cup maple syrup

1/2 cup white vinegar

1 tablespoon Dijon mustard

2 teaspoon vegan Worcestershire sauce

½ teaspoon sea salt

2 celery stalks, small diced

1 red onion, small diced

1 green bell pepper, small diced

4-5 garlic cloves, finely chopped


1. Bring a large pot of water to a boil, add carrots and simmer over medium heat until tender, about 5-8 minutes. Do not over cook the carrots, they should be firm not mushy. Drain and rinse the carrots in cold water. Set aside.

2. In a medium saucepan, whisk together the tomato sauce, cornstarch, maple syrup, white vinegar, mustard, Worcestershire sauce, and salt until there are no lumps. Turn the heat to medium-high and allow the mixture to become bubbly and thick. Turn off the heat and allow the mixture to cool.

3. Place the carrots, celery, onion, peppers, and garlic in a large bowl and cover with the cooled tomato sauce mixture tossing to coat. Cover and refrigerate at least 4 hours to allow carrots to fully marinate.

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