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!

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!

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Marinated Carrot Salad

Servings: 12

A quick and flavorful side dish full of fresh vegetables! 

15 minutes Prep Time

10 minutes Cook Time

Ingredients

• 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)

Instructions

1. Thinly slice carrots and add to diced peppers and onion in a large bowl. 

2. 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. 

3. Remove from stove and pour over the vegetables and stir until well blended. 

4. 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. 

Nutrition Facts

Marinated Carrot Salad

Amount Per Serving

Calories 210 Calories from Fat 81

% Daily Value*

Total Fat 9g 14%

Saturated Fat 7g 35%

Sodium 295mg 12%

Potassium 460mg 13%

Total Carbohydrates 32g 11%

Dietary Fiber 3g 12%

Sugars 23g

Protein 1g 2%

Vitamin A 257.1%

Vitamin C 46.1%

Calcium 3.9%

Iron 4.1%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Salad

Cuisine: American

Keyword: salad

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