Rinse and peel carrots; Shred carrots in food processor and set aside in a large bowl
1 pound carrots
Combine diced onion, bell peppers and remaining ingredients into medium saucepan
½ cup green bell pepper, ½ cup sweet yellow onion, 1 cup tomato sauce, ⅓ cup sugar, ⅓ cup apple cider vinegar, ¼ cup oil, 1 teaspoon dry mustard, 1 teaspoon celery seed, 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce
Bring mixture to boil
Pour marinade over raw carrots; combine well
Cover and refrigerate at least 20 minutes
Serve using slotted spoon
Notes
Peel and shred carrots or use pre-shredded
Use slotted spoon to serve
If you don't like or have soy sauce, you can substitute with MSG free Tamari sauce or omit altogether