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Copper Penny Carrot Salad

And do you know how it got this name??

Have you guys ever had copper penny salad before? If that sounds crazy to you, don’t worry, no actual copper is involved in the making of this salad, just carrots! Yep, thinly sliced carrots act as our copper pennies in this dish and they, along with onion and green pepper, are swimming in a tomato soup vinegar mixture that makes for a great, refreshing dish.

This is a classic, vintage recipe that was popular when we were growing up, so we remember plenty of potlucks and picnics where this dish was present and thought we’d make it the other night when we were going over to a friend’s house. It might not seem like all these ingredients would come together as well as they do, but trust us, this is a great recipe to have on hand. Your veggie base bring freshness to the recipe, then the tomato soup, sugar, oil and vinegar mixture dresses things up and give us the flavor that perfectly complements the “pennies.”

Speaking of the dressing/sauce that coats your carrots, while it might seem like there’s a lot of vinegar, sugar and oil in the mix, it really does work perfectly when mixed together; not too sweet, not too acidic – great balance. Whatever the occasion, copper penny salad is always a good choice…you might just find yourself choosing it over potato salad or coleslaw!

Serves 6

10 minutes

Rated 4.4 out of 5
Rated by 8 reviewers
  • 2 pounds carrots, peeled, sliced and cooked
  • 1 large onion, thinly sliced
  • 1 large green pepper, sliced
  • 1 (10.75 oz.) package/can tomato soup
  • 2/3 cup sugar
  • 2/3 cup oil (vegetable, olive or sunflower)
  • 2/3 cup white vinegar
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • freshly ground black pepper, to taste
  1. Whisk together tomato soup, sugar, oil and white vinegar in a large bowl, then season with salt, mustard powder and pepper.
  2. Add cooled, cooked carrots, along with onion and bell pepper, tossing to coat everything evenly in sauce.
  3. Cover bowl and refrigerate for at least 1 hour, or up to 24.
  4. Transfer to serving bowls and enjoy.

Recipe adapted from Vintage Cooking

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