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Copper Pennies Carrot Salad


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Rate this recipe 4.5/5 (6 Votes)


  • Marinade:
  • 1 pound of raw carrots, peeled and sliced thin
  • 1/2 medium sweet onion, sliced very thin
  • 1/2 green bell pepper, sliced very thin
  • 1 can condensed tomato soup
  • 3/4 cup granulated sugar
  • 1/4 cup oil
  • 3/4 cup cider vinegar
  • 1 T. Worcestershire
  • 1 T yellow mustard
  • 1 t. each kosher salt and freshly cracked black pepper


Adapted from


Step 1

Peel carrots, wash and cut them into thin rounds. You should have roughly 4 cups of sliced carrots. Place into a microwave safe bowl, add 2 T. water, cover and cook on high, about 7 minutes, or until crisp tender. Drain. Place into a medium to large glass bowl, and top with the very thinly slice onion and pepper. Toss.

Meanwhile, in a medium saucepan, whisk together the tomato soup a\with all the remaining ingredients. Bring to a boil, reduce heat and simmer for about 5 minutes. Pour hot mixture over the vegetable mixture, cover and refrigerate for 24 hours, stirring occasionally.

Note: Carrots may be boiled, just remember you only want them crisp tender. This marinade can take up to two pounds of sliced carrots, without increasing the marinade ingredients. Use a whole medium onion and a whole green pepper, if you use two pounds of carrots.


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