A copper penny carrot salad recipe made with fresh cooked carrot, onion and green peppers and coated with a tangy tomato sauce flavored with mustard, vinegar and Worcestershire. Serve for brunch or dinner. Find more salad selections like this carrot salad recipe here.
This is a tasty and colorful cold salad you can serve for lunch or dinner. This side dish will brighten up your meal and provide a savory component to other items you are serving.
The reason it is called a copper penny salad is because of the tomato soup in the recipe. It turns the bright orange carrots a darker orange-copper color. The green pepper and onion also add a nice contrast.
You get a savory nice tang from the mustard, vinegar, and Worcestershire sauce and it marinates into the cooked carrots quite well.
If you grow carrots in your garden, this is a fun recipe to try. Fresh produce tends to be a bit sweeter than commercially processed foods.
This salad makes a nice size batch and keeps well. It will also travel well and can be taken along as a picnic food or potluck.
Plan on making this recipe a day ahead in order to allow the flavors to marinate.
Copper Penny Carrot Salad
- 2 pounds raw carrots
- 1 onion, sliced thin
- 1 chopped green pepper
- ½ cup vegetable oil
- 1 cup sugar
- 1 teaspoon salad mustard
- 1 can tomato soup
- ¾ cup white vinegar
- 1 teaspoon Worcestershire sauce
- Slice the carrots into thin round slices and place in a medium kettle. Cook the sliced carrots until almost done.
- Cool the carrots in a large mixing bowl and add the chopped green pepper and sliced onion.
- Mix the remaining ingredients together in a medium mixing bowl and pour over the carrots.
- Cover and refrigerate for 24 hours to allow the flavors to marinate.
Makes 8 servings.