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Copper Penny Carrot Slaw
Shredded carrots, bell pepper and onion marinated in a sweet and tangy sauce!
Prep Time
5
mins
Cook Time
5
mins
Marinade Time
20
mins
Total Time
30
mins
Course:
Salad, Side Dish
Cuisine:
American
Servings:
8
servings
Calories:
146
kcal
Author:
Anecia Hero
Ingredients
1
lb.
carrots
,shredded
1
medium
green bell pepper
,diced
1
medium
sweet yellow onion
,diced
1
cup
tomato sauce
β
cup
sugar
β
cup
apple cider vinegar
ΒΌ
cup
oil
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:
4
oz
|
Calories:
146
kcal
|
Carbohydrates:
20
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Sodium:
254
mg
|
Potassium:
371
mg
|
Fiber:
3
g
|
Sugar:
15
g
|
Vitamin A:
9660
IU
|
Vitamin C:
19
mg
|
Calcium:
37
mg
|
Iron:
1
mg