Step 1

Place peeled and sliced carrots, salt, and pepper in a medium saucepan cover with water, and cook over medium heat. Bring to a boil, reduce the temperature to simmer, and cook for approximately 10 minutes or until fork tender.

Step 2

Remove from the heat and drain the carrots and place in a large bowl. Add the bell pepper and onion; set aside to cool to room temperature.

Step 3

While the carrots are cooking start the marinade. In a medium saucepan, combine tomato sauce, avocado oil, Worchester sauce, mustard, sugar, salt, and pepper.

Step 4

Bring to a boil over medium heat whisking mixture for 2 or 3 minutes. Set aside to cool to room temperature.

Step 5

Pour marinade mixture over the carrot mixture, toss coating the vegetables.

Step 6

Refrigerate for 3-4 hours or overnight before serving. Serve cold.