Marinated Carrot Medley Recipe

About this recipe

A vibrant and tangy vegetarian dish featuring tender-crisp carrots, fresh vegetables, and a flavorful marinade. Perfect for a satisfying dinner or as a make-ahead side dish.

Ingredients

• 5 kg Whole Farm Grocery Sugar (5 Kg)
• 500 ml American Garden Apple Cider Vinegar
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 50G Ottogi Mustard Powder 오뚜기 겨자분 50G
• 290ml Lea And Perrins Worcestershire Sauce
• 1 kg Akar Powder Salt
• 500 g Carrot
• 51 g Knorr Classic Thick Tomato Soup
• 100 g Sambar Onion Peeled
• 250 g Organically Grown Green Capsicum

Instructions

1. 1. Peel and slice 4 cups of carrots into thin rounds. Boil them in a pot of water for about 10 minutes until tender-crisp, then drain and set aside.
2. 2. In a saucepan, combine 1/2 cup sugar and 6 tablespoons cider vinegar. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar.
3. 3. Add 1/2 can of tomato soup, 1/4 cup vegetable oil, 1/2 teaspoon dry mustard, 1/2 teaspoon Worcestershire sauce, and 1/2 teaspoon salt to the saucepan. Stir well and cook for 2-3 minutes until the ingredients are fully blended.
4. 4. In a 1 1/2-quart or larger container, layer the cooked carrots. Top with 1/2 sliced onion and 1/2 diced green pepper.
5. 5. Pour the warm sauce evenly over the layered vegetables, ensuring everything is coated. Cover the container and refrigerate for at least 24 hours to allow the flavors to meld.
6. 6. Serve chilled as a flavorful side dish or a light dinner option. The dish can be stored in the refrigerator for up to 3 weeks.