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.