Real Food Copper Penny Carrots
This is an old, much loved recipe for Copper Penny Carrots Salad that I've re-created so that it contains no questionable ingredients. It's just as delicious as before, if not more so!
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Ingredients
- 2 lb sliced carrots
- 1 Small green pepper chopped
- 1 Medium onion chopped
- 7 oz tomato paste
- 7 oz water
- 1/2 cup olive oil
- 1/2 cup raw honey
- 1/2 cup apple cider vinegar
- 1 teaspoon dry mustard
- 1 tablespoon coconut aminos
- 1 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Cook the carrot slices, being sure not to overcook. Rinse in cold water.
- Combine the carrots, chopped green pepper, and chopped onion in a bowl.
- Combine the remaining ingredients in another bowl and mix well.
- Pour the tomato mixture over the carrot mixture and refrigerate for several hours or over night before serving.
- This will keep for a week or two in the refrigerator.