You will love this heirloom recipe for copper pennies which is a zesty, sweet and sour marinated carrot salad that’s perfect for your next family gathering or party!
Why is this recipe called Copper Pennies?
You might be wondering why in the world this marinated carrot salad would be referred to as “copper pennies”. It’s an old fashioned recipe that we’ve made for generations. Have you had it?
The carrots are sliced thinly and marinated in oil, vinegar, and lots of seasonings which gives them the appearance of burnished pennies. So that’s why this recipe is called Copper Pennies. Whatever you call it, it’s delicious and perfect for SPRING!
I love serving a variety of salads like this as quick side dishes, especially around the Easter season. The best thing about these copper pennies is that they get better with time so you can make them ahead of time and cross one thing off your Easter brunch list. It’s delicious year-round, but I’m excited about warm weather and Easter around the corner.
This copper penny salad has a zesty “sweet and sour” taste which I love! It’s a colorful dish that’s perfect to take for a potluck, backyard BBQ, or any occasion for a crowd. I love old vintage recipes as well and this one is definitely a favorite of mine, and I hope you love it as well!
Give it your own twist if you like or follow my recipe below. You could also add more peppers or a bit more ground red pepper if you like. Give it even more color by using rainbow carrots if you find them!
Marinated Carrot Salad
- 7 cups small carrots - (2 lb bag)
- 1 red bell pepper - diced
- 1 yellow bell pepper - diced
- 1 purple onion - diced
- 1 cup tomato soup
- 1 cup golden raisins
- 1/2 cup vegetable oil
- 1/2 cup apple cider vinegar
- 2/3 cup sugar
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 teaspoon red pepper - (optional)
- Thinly slice carrots and add to diced peppers and onion in a large bowl.
- Place the soup, raisins, oil, vinegar, sugar, mustard, celery seed, salt and peppers in a sauce pan. Cook on medium high and bring to a slow boil. Stir frequently.
- Remove from stove and pour over the vegetables and stir until well blended.
- Place in a covered container and store in the refrigerator. Make a day ahead for best flavor, store for up to one week. Can be serve chilled or warmed.
Looking for more easy salad recipes?