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.
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.
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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.
Copper Penny Carrot Salad
Copper Penny Carrot Salad
Ingredients
- 2 pounds raw carrots
- 1 onion sliced thin
- 1 chopped green pepper
- 1/2 cup vegetable oil
- 1 cup sugar
- 1 teaspoon Plain Yellow Mustard
- 1 11-ounce can Tomato Soup
- 3/4 cup white vinegar
- 1 teaspoon Worcestershire sauce
Instructions
- Slice the carrots into thin round slices and place in a medium kettle. Cook the sliced carrots until almost done.
- Cool the carrots in a large mixing bowl and add the chopped green pepper and sliced onion.
- Mix the remaining ingredients together in a medium mixing bowl and pour over the carrots.
- Cover and refrigerate for 24 hours to allow the flavors to marinate.
Whaaaaat in the world is “salad mustard”?? Help!
Sorry! That is just regular yellow mustard like French’s or similar.