Carrot Copper Salad - Copper Pennies - Marinated Carrots

10 servings Prep: 15 m Cook: 20 m Total: 35 m Beginner
5.0/5 (1)
Carrot Copper Salad - Copper Pennies - Marinated Carrots
Also known as copper pennies (named for their coin-like appearance), this sweet and tangy marinated carrot salad makes a very good side dish with your main meal—especially with pork roast or beef roast. The carrots soak up a zesty tomato-based marinade overnight. Great for parties and potlucks too!

Ingredients

10 servings servings
  • 2 bunches carrots (about 2 lbs total), scrubbed or peeled
  • 1 bell pepper, cut into strips
  • 1 can (10.75 oz) cream of tomato soup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 cup sugar
  • 1/2 cup oil
  • 3/4 cup vinegar
  • 1 tbsp mustard

Step-by-Step Instructions

  1. Cook cleaned carrots in salted water over medium-high heat for 15-20 minutes. Remove when carrots are fork-tender. Allow to cool, then cut into 1/4-inch discs (like copper pennies).
  2. In a saucepan, heat the tomato soup, Worcestershire sauce, salt, black pepper, sugar, oil, vinegar, and mustard over medium heat, stirring until well combined and heated through (about 3-5 minutes).
  3. Pour the warm marinade over the cooled carrot discs and bell pepper strips in a dish. Toss gently to coat.
  4. Cover and refrigerate overnight (or at least 8 hours) to allow the flavors to meld. Serve chilled.

Common Problems and Solutions

Q: Can I use baby carrots instead of regular carrots?

A: Yes, you can use baby carrots to save prep time. Just cook them whole and skip the slicing step. They'll still absorb the marinade well.

Q: How long will this keep in the refrigerator?

A: This salad will keep for up to 5 days covered in the fridge. In fact, the flavor gets even better after a couple of days as the carrots continue to marinate.

Tips and Techniques

Don’t overcook the carrots—they should be fork-tender but still have a slight bite to them. Mushy carrots won’t hold up well to the marinade and won’t have the right texture.

Ingredient Substitutions

  • cream of tomato soup: tomato sauce with a little sugar added
  • bell pepper: red or yellow bell pepper for sweeter flavor

Equipment Needed

  • large pot for boiling carrots
  • saucepan for heating marinade
  • serving dish with lid for marinating

Historical Context

Copper penny salad became popular in the South during the 1960s and 70s as a make-ahead side dish perfect for church suppers, covered dish dinners, and family reunions. The sweet and sour flavor profile makes it a refreshing contrast to rich Southern main dishes.