Copper Penny Carrot Salad

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.

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 is also referred to as copper pennies. It turns the bright orange carrots a darker orange-copper color.  The green pepper and onion also add a nice contrast.

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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.

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This copper penny carrot 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

Copper Penny Carrot Salad

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.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Vegetable
Cuisine: American
Keyword: salad
Servings: 8
Author: Laura Warnke

Ingredients

  • 2 pounds raw carrots
  • 1 onion sliced thin
  • 1 chopped green pepper
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 1 teaspoon Plain Yellow Mustard
  • 1 11-ounce can Tomato Soup
  • 3/4 cup white vinegar
  • 1 teaspoon Worcestershire sauce

Instructions

  • 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.

Notes

* This will keep well in the refrigerator and can easily be made a few days ahead.
Makes 8 servings.

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