Serves 4-6
Prep time: 15 minutes
6 carrots, peeled and cut into 1/4-inch slices
1/4 cup sugar
1/4 cup apple cider vinegar
1/4 cup canola oil
1/4 cup ketchup
2 teaspoons soy sauce
1/2 teaspoon celery seed
1/2 teaspoon mustard seed
Hot sauce to taste
1 cup minced bell peppers, mixed colors
1/2 small yellow onion, thinly sliced
Peel and slice the carrots into 1/4-inch coins. Cook until crisp tender,
about 5 minutes. In a small pot combine the sugar, vinegar, oil, ketchup,
soy, celery seed and mustard seed. Bring to a boil and stir to dissolve
the sugar. Drain the carrots and add to the sauce ingredients, along with
the hot sauce, bell peppers and onion.
Marinate for several hours or overnight, in the refrigerator.
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