top of page



1 lb. cut carrots (cut in to 1/4 inch slices-pennies)

1 small finely chopped onions

1 finely chopped bell pepper (any color)

1/4 cup olive oil, extra virgin

8 oz. canned, no salt added, low-sodium tomato sauce

1/3 cup apple cider vinegar

1/2 tsp. Dijon mustard

1/2 tsp. low-sodium soy sauce

2 Tbsp. brown sugar

1) Place carrot slices in a medium pot, cover with water. Bring to a boil over high heat, reduce heat to medium-high and cook until crisp-tender (5-8 minutes). Add onion and pepper and boil 1-2 minutes more. Drain vegetables and set aside.

2) In the same pot, combine oil, tomato sauce, vinegar, mustard, soy sauce and brown sugar. Cook over medium heat 2-3 minutes, stirring continuously, until heated through and well mixed. Add vegetables and toss to coat. Serve warm or refrigerate 4 hours and serve as a salad.

bottom of page