This traditional make-ahead sweet and sour salad is loaded with sliced carrots, bell peppers, onions, and celery. The veggies are smothered in a flavorful tomato-based sauce that is simple to prepare and the perfect dish-to- pass recipe. It’s a favorite Thanksgiving side dish in our home.


Prep time    15-20 minutes  

Cook time   12-15 minutes    

Yield               4-6 servings

🌱 Ingredients   

  • 2 pounds carrots, sliced
  • 8 ounces tomato sauce
  • 1 tablespoons cornstarch
  • ¼ cup maple syrup
  • 1/2 cup white vinegar
  • 1 tablespoon Dijon mustard
  • 2 teaspoon vegan Worcestershire sauce
  • ½ teaspoon sea salt
  • 2 celery stalks, small diced
  • 1 red onion, small diced
  • 1 green bell pepper, small diced
  • 4-5 garlic cloves, finely chopped


    1. Bring a large pot of water to a boil, add carrots and simmer over medium heat until tender, about 5-8 minutes. Do not overcook the carrots, they should be firm not mushy. Drain and rinse the carrots in cold water. Set aside.
    2. In a medium saucepan, whisk together the tomato sauce, cornstarch, maple syrup, white vinegar, mustard, Worcestershire sauce, and salt until there are no lumps. Turn the heat to medium-high and allow the mixture to become bubbly and thick. Turn off the heat and allow the mixture to cool.
    3. Place the carrots, celery, onion, peppers, and garlic in a large bowl and cover with the cooled tomato sauce mixture tossing to coat. Cover and refrigerate at least 4 hours to allow carrots to fully marinate.