Directions:
- Cook carrots till just tender, let cool.
- Prepare the peppers, celery and onions.
- For the sauce you put all the sauce ingredients in a saucepan, mix well, bring to a boil, remove from heat and let cool.
- In a large bowl put all the vegetables including the cooled carrots the pour the cooled sauce mixture over the vegetables, mix well, let il marinade in the refrigerator for 24 hrs.
- Serve with any main course.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.16 Kcal (637 kJ) | ||
| Calories from fat | 60.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.78g | 10% | |
|---|---|---|---|
| Sodium | 163.26mg | 7% | |
| Potassium | 274.42mg | 6% | |
| Total Carbs | 22.03g | 7% | |
| Sugars | 18.32g | 73% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 0.67g | 1% | |
| Vitamin C | 8.6mg | 14% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 15.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 149.41 Kcal (626 kJ) | ||
| Calories from fat | 59.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 10% | |
|---|---|---|---|
| Sodium | 160.3mg | 7% | |
| Potassium | 269.45mg | 6% | |
| Total Carbs | 21.63g | 7% | |
| Sugars | 17.99g | 73% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 0.66g | 1% | |
| Vitamin C | 8.4mg | 14% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.4mg | 2% | |
| Calcium | 14.8mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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