Copper Pennies (Marinated Carrot Salad)

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!

Copper Pennies Carrot Salad

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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!

Copper Pennies Carrot Salad Recipe

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!

A close up of a bowl of salad, with Carrot

Marinated Carrot Salad

A quick and flavorful side dish full of fresh vegetables! 
Prep Time 15 minutes
Cook Time 10 minutes


  • 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. 


Calories: 210kcalCarbohydrates: 32gProtein: 1gFat: 9gSaturated Fat: 7gSodium: 295mgPotassium: 460mgFiber: 3gSugar: 23gVitamin A: 12855IUVitamin C: 38mgCalcium: 39mgIron: 0.7mg
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  1. Beautiful presentation! I can just picture this at my friends bridal shower – definitely adding these ingredients to my grocery list!!

  2. Love that I can make this in no time!

  3. Aimee Shugarman says:

    OMG I forgot about this salad. My aunt used to make it often.

  4. LOVE the flavor of these carrots! Yum!

  5. Laura Reese says:

    This is an unusual recipe! I am excited to try it.

  6. Becky Hardin says:

    Love the name of these! So cute and so delicious!

  7. Allison H Kinney says:

    What should i substitute if I can’t do peppers?

    1. You can leave it out or you could substitute another veggie like broccolini or additional onions.

5 from 7 votes (1 rating without comment)

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