This marinated carrot salad is a vibrant side dish featuring crispy carrot slices, tangy onions, and colorful peppers all tossed in a sweet and sour tomato dressing.
Copper Penny Carrots
Carrots are one of my favorite vegetables and I try to eat one every day. Not only are they one of the sweetest vegetables but they are also very versatile.
I also think carrots are one of the most underrated vegetables that we often overlook as a great side dish. In addition, carrots got a bad rap with some of the low carb diets. Fact, carrots are actually fairly low in carbs and they provide a lot of nutrition!
When I was growing up, carrots in all their forms were a staple on the dining room table. Granny’s favorite way of making them was to cook them in a little water until tender. Then she added a little butter, salt, and a light sprinkle of sugar. Simple but delicious!
Recently I came across a recipe for marinated carrot salad. It sounded perfect for Granny’s. While making it, I realized that this recipe is also a popular recipe called “Copper Pennies.”
This copper pennies recipe features carrots, onions, and green peppers marinated in a tangy tomato sauce. It is easy to make, keeps for weeks, and is incredibly flavorful and delicious.
When I was young, copper pennies was a very common vegetable dish. I haven’t seen it for years. But it’s so good as a salad, side dish, or topping for a salad.
I made these for Stacey and I to try and we both loved them. They worked as a little salad on their own or on top of a salad. My preference is to drain all the liquid that they marinated in. That way you are eating less sugar but you still get all the flavor.
Ingredients
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- 2 pounds carrots, peeled and sliced
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 can condensed tomato soup
- ¾ cup white vinegar
- ¾ cup sugar
- ½ cup light oil
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
Helpful Kitchen Tools
Instructions
- Peel and chop the fresh carrots into ¼ inch slices. Place the carrots into a medium saucepan with about a cup of water and simmer for 12 minutes, or until fork tender but not falling apart. Do not boil.
- While the carrots are cooking, chop the onion and green pepper.
- Into a large mixing bowl add the tomato soup, vinegar, sugar, oil, mustard, and Worcestershire sauce. Whisk until smooth. Add the chopped onions and peppers and gently stir to combine.
- Drain the cooked carrots and add to the large bowl of sauce. If you mixed in a plastic bowl, transfer everything to a glass or metal container and refrigerate for at least 12 hours.
Prep Tips
- Timing – Marinated carrots need time for the veggies to absorb the flavors of the sauce. While you could serve after about 4 hours, I recommend marinating about 12 hours to get to their full flavor. This is a great recipe to make ahead of time and keep refrigerated until you’re ready to serve. You can make this days in advance!
- Vinegar – Our recipe calls for distilled white vinegar, but you could alternatively use apple cider vinegar and get a great flavor.
- Garnish –Â While this dish already has vibrant colors and looks great in a serving dish, you could add fresh herbs as a bright garnish. Chopped chives or fresh parsley would be perfect.
- Serve With – This is a perfect salad side dish if you already have enough greens or heavy cheesy side dishes. It’s bright, light, and flavorful and adds a great pop of color to your plate. I recommend serving with a slotted spoon so you can get the perfect ratio of veggies to marinade.
- Storage – Keep any leftovers in an airtight container in the refrigerator for 2-4 weeks. I’ve seen some claim that you can keep copper pennies in the fridge for up to 6 weeks, but I didn’t want to test that out. However, the vinegar does act like a preservative, so they do keep longer than most homemade food, kind of like refrigerator pickles
More Easy Vegetable Side Dish Recipes
- Sautéed Green Beans with Feta and Caramelized Onions
- Broccoli Cheese Casserole
- Swiss Green Bean Casserole
- 7 Layer Pea Salad
- Cracker Barrel Lima Beans
Copper Penny Carrots Recipe (Printable Recipe Card)
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Copper Pennies Recipe
Equipment
- medium saucepan
- large mixing bowl
- Glass or metal bowl for marinating
Ingredients
- 2 pounds carrots peeled and sliced
- 1 onion chopped
- 1 green bell pepper chopped
- 1 can condensed tomato soup
- 3/4 cup white vinegar
- 3/4 cup sugar
- 1/2 cup light oil
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
Instructions
- Peel and slice the carrots into ¼ inch slices. Add to a medium saucepan with about a cup of water.
- Simmer carrots for about 12 minutes or until fork tender but not falling apart. Do not boil.
- While the carrots are cooking prepare the rest of the recipe.
- Into a large mixing bowl add the tomato soup, vinegar, sugar, oil, mustard, and Worcestershire sauce. Wisk until smooth.
- Chop the onion and pepper and add to the bowl of sauce.
- Drain cooked carrots and add to bowl. Stir gently to combine.
- Transfer to glass or metal bowl and refrigerate for at least 4-12 hours
Notes
Nutrition
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