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.

Don’t have a garden yet? Find out how you can grow your own vegetables at home, without weeding or straining your back.

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.

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Copper Penny Carrot Salad

Copper Penny Carrot Salad
Prep time
Cook time
Total time
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.
Recipe type: Vegetable
Cuisine: American
Serves: 8
  • 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 (11 ounces) tomato soup
  • ¾ cup white vinegar
  • 1 teaspoon Worcestershire sauce
  1. Slice the carrots into thin round slices and place in a medium kettle. Cook the sliced carrots until almost done.
  2. Cool the carrots in a large mixing bowl and add the chopped green pepper and sliced onion.
  3. Mix the remaining ingredients together in a medium mixing bowl and pour over the carrots.
  4. Cover and refrigerate for 24 hours to allow the flavors to marinate.
* This will keep well in the refrigerator and can easily be made a few days ahead.

Makes 8 servings.

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Laura Jean Warnke

Laura Jean Warnke is a mom, wife, and Midwest cook that enjoys sharing many of her family's favorite comfort food recipes. She grew up on a farm in Wisconsin and loves to bring that farm-style home cooking to your table.

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