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Carrot Slaw in black bowl with bell peppers and onion
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5 from 5 votes

Copper Penny Carrot Slaw

Shredded carrots, bell pepper and onion marinated in a sweet and tangy sauce!
Prep Time5 mins
Cook Time5 mins
Marinade Time20 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 8 servings
Calories: 135kcal
Author: Anecia Hero

Ingredients

  • 1 pound carrots ,shredded
  • ½ cup green bell pepper ,diced
  • ½ cup sweet yellow onion ,diced
  • 1 cup tomato sauce
  • ⅓ cup sugar
  • ⅓ cup apple cider vinegar
  • ¼ cup oil (vegetable or canola)
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce

Instructions

  • Shred carrots and set aside in a large bowl
  • Combine diced onion, bell peppers and remaining ingredients into medium saucepan
  • 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

Nutrition

Serving: 0.5cup | Calories: 135kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 251mg | Potassium: 331mg | Fiber: 2g | Sugar: 13g | Vitamin A: 9640IU | Vitamin C: 14mg | Calcium: 32mg | Iron: 1mg