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Marinated Carrot and Pepper Salad

Marinated salads are a tasty way to grab your palate's attention. We like to serve this marinated carrot salad as a vegan side dish or salad but you can also wrap it up in a tortilla or mix it with rice for a zesty meal.

Marinated salads are a tasty way to grab your palate's attention. We like to serve this marinated carrot salad as a vegan side dish or salad but you can also wrap it up in a tortilla or mix it with rice for a zesty meal.
Marinated salads are a tasty way to grab your palate's attention. We like to serve this marinated carrot salad as a vegan side dish or salad but you can also wrap it up in a tortilla or mix it with rice for a zesty meal.

Marinated Carrot and Pepper Salad

Serves 8

Ingredients:

  • 2 cups water

  • 1 pound carrots, diced

  • 1 small onion, chopped

  • 1 red bell pepper, seeded, cut into bite-size pieces

  • 1 stalk celery, cut into 1/2-inch slices

  • 1-1/4 cups tomato sauce

  • 1/3 cup agave

  • 1/3 cup cider vinegar

  • 1 tablespoon vegetable oil

  • 1 teaspoon Dijon mustard

  • Salt and freshly ground black pepper to taste


Directions:

  1. In a medium saucepan over high heat, bring water and carrots to a boil.

  2. Reduce heat to medium-low and simmer for 8 minutes or just until crisp-tender. Drain and transfer carrots to a large bowl.

  3. Add onion, bell pepper, and celery to carrots and toss to combine. Set aside.

  4. In a small saucepan, combine tomato sauce, agave, cider vinegar, oil, and mustard. Heat to boiling, stirring occasionally.

  5. Pour tomato sauce mixture over vegetables and toss to coat. Season with salt and pepper.

  6. Cover bowl and refrigerate 24 hours before serving.


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