- 1 pound carrots, cut into 1/4-inch slices
- 1 small onion, finely chopped
- 1 medium bell pepper, finely chopped
- 1/4 cup olive oil
- 8 ounces canned, no-salt-added tomato sauce
- 1/3 cup apple cider vinegar
- 1/2 teaspoon Dijon mustard (low sodium)
- 1/2 teaspoon soy sauce (low sodium)
- 2 tablespoons brown sugar
1. Put the carrots in a medium pot and cover with water. Bring to a boil then reduce the heat to medium-high. Cook for 5 to 8 minutes, stirring occasionally. Stir in the bell pepper and onion and cook for 1 to 2 minutes. Drain the vegetables in a colander.
2. In the same pot, stir together the remaining ingredients. Cook over medium heat for 2 to 3 minutes, stirring constantly. Stir in the vegetables, tossing to coat. Serve warm. (Or, to serve as a cold salad, cover and refrigerate for 4 hours.)
Nutrition Facts
Serving Size 1/2 cup (Recipe makes 8 servings)
- Calories 109
- Total Fat 7g
- Saturated Fat 1 g
- Trans Fat 0 g
- Polyunsaturated Fat 1 g
- Monounsaturated Fat 5 g
- Cholesterol 0mg
- Total Carbohydrate 12 g
- Dietary Fiber 2 g
- Sugars 8 g
- Protein 1 g
Courtesy of American Heart Association