Copper Penny Salad is an old-fashioned retro salad that marinates coins of fresh carrots in a savory tomato soup dressing.
Copper Penny Salad
By Sue Lau | Palatable Pastime
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Copper Penny Salad is my recipe of the day with the blogging group From Our Dinner Table. We blog weekly on changing topics, sharing our favorite recipes for each one. This week the topic is carrot recipes.
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I am sharing my recipe for Copper Penny salad which is a crunchy carrot salad made from fresh carrot coins. It’s my husband’s favorite carrot salad.
Although it is a retro salad, it is something I have only started making quite recently. Even though I have been cooking for around fifty years now. How time flies in the kitchen!
This salad is perfect for keeping on hand in the fridge, since the more it marinates, the better it tastes.
You could add a few different veggies to this but don’t get crazy with it. As the vegetables will create different flavors from the melange. But I am thinking cauliflower florets would be an excellent add. Just maybe not cucumber. Keep that separate. Even if you use the same dressing.
Creative Creations with Carrots
- Bird’s Nest Carrot Cake Cupcakes from Hezzi-D’s Books and Cooks
- Cheesy Baked Carrot Casserole Recipe from Blogghetti
- Chinese Jamaican Beef and Carrots from Karen’s Kitchen Stories
- Copper Penny Salad from Palatable Pastime
- Glazed Turnips and Carrots from That Recipe
- Honey Garlic Roasted Carrots from Jen Around the World
- Irish Buttered Carrots (Slieve Na Mbam) from A Kitchen Hoor’s Adventures
- Maple Glazed Carrots from Art of Natural Living
- Vegan Carrot Almond Rice Kheer from Magical Ingredients
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Copper Penny Salad
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Copper Penny Salad
Copper Penny Salad
Ingredients
- 1/2 cup condensed tomato soup
- 1/2 cup vegetable oil
- 1/2 cup apple cider vinegar
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon celery seed
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/4 cup granulated sugar
- 1 pound carrots peeled and cut into coins
- 1/2 green bell pepper diced
- 3 scallions chopped
Instructions
- Combine and chill overnight to marinate.
Notes
Nutrition
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That sounds delicious. I love the ingredients in the dressing.
I’m going to try this! It’s unusual and I’ve never heard of it. Maybe that’s because my mom didn’t care for carrots. Why I never knew.
That sauce sounds so flavorful and tasty with the carrots!
I love carrot salads! So nice to have a “new” one!
I’ve never heard of this but the sauce sounds amazing!
This sounds so good! I love having an easy salad marinating in the fridge ready to eat.
This sounds simple and flavorful! Using condensed soup to marinate is a great idea. I would love to try this recipe.
I was first introduced to Copper Penny Carrots when I worked at a classic Wisconsin supper club. Your recipe definitely comes VERY close to the taste I remember!
I did make a few changes to suit my own palate: I added 2 extra tbs of tomato soup, reduced the oil and vinegar to 1/4 cup, used brown instead of white sugar, and reduced the celery seed and smoked paprika to 1/2 tsp. I used red onion instead of scallions and added chopped jalapeno for the heat.
It’s absolutely delicious after just a few hours of marinating–can’t wait to dig in after the full 24 hours. Thank you so much for sharing your recipe! I’m delighted to have it for when I get a craving for a “taste of home”.
I love these kinds of recipes. They stand the test of time even with our personalizations!
This is a delicious version of Copper Pennies. However, I prefer to steam the carrot sllices for about 5 minutes. Then you let them cool before adding to the marinade and refrigerating overnight.
Thank you for sharing your recipe! We love it.