This easy, old-fashioned salad recipe, Marinated Carrot Salad is also known as Copper Pennies Salad. This old-fashioned dish features carrots, onions and green pepper marinated in a sweet and sour tomato based marinade.
This classic make-ahead salad can be served as either a side dish or a salad and is perfect for any occasion. This salad is a Christmas dinner tradition of ours, made with love every year by my mother-in-law.
- Why I love this recipe
- To make Marinated Carrot Salad you’ll need
- How to make Copper Pennies salad
- Frequently asked questions about Copper Penny Salad
- Other classic salad recipes to try
- Marinated Carrot Salad Recipe
Why I love this recipe
If you are looking for a great way to use up some carrots, a classic carrot salad is a great place to start. Plus, this salad is soooooo simple to make! Together, the carrots and onions are slightly sweet and slightly savory to create a unique flavor that pairs well with hearty dishes!
RELATED: Shredded Brussels Sprouts Salad
To make Marinated Carrot Salad you’ll need
- Tomato soup
- Distilled white vinegar
- Olive oil
- Prepared mustard
- Worcestershire sauce
- Carrots, peeled and sliced
- Sliced celery
- Sliced green onions
- Green bell pepper, seeded and sliced
How to make Copper Pennies salad
The best part about this salad is that it’s affordable, healthy, and really easy to make!
Step 1: In a large bowl, whisk the soup, sugar, vinegar, oil, mustard, and Worcestershire sauce until well blended.
Step 2: Stir in the vegetables.
PRO TIP: If more tender carrots are desired, blanch the carrots before preparing the salad by bringing a large pot of water to boil. Add the carrots and cook for 3 to 5 minutes. Drain well before proceeding with the recipe.
Step 3: Cover tightly and refrigerate for at least 4 hours prior to serving. Best if refrigerated overnight.
Step 4: Toss well before serving.
Make this Marinated Carrot Salad, then check out my Shredded Brussels Sprouts Salad, Pomegranate and Apple Green Christmas Salad, and Classic Waldorf Salad and more of my easy Christmas Salad Recipes.
Frequently asked questions about Copper Penny Salad
Ah, copper penny salads, the unsung heroes of the veggie world! Let’s tackle the FAQs with a sprinkle of salad humor:
Why are they called copper pennies?
Well, turns out, saladologists back in the day were also currency enthusiasts. They figured, why not make veggies as valuable as copper coins? Brilliant, right?
Can I use silver nickels instead?
Sure, if you want your salad to have an identity crisis. But hey, who am I to judge? Go ahead and toss in those nickels for some blingy bites.
Do copper pennies cure the Monday blues?
While I can’t promise a complete cure, a colorful salad might just distract you enough to forget it’s Monday. It’s like a veggie therapy session.
What’s the secret to perfectly crunchy copper pennies?
It’s all about the crispity-crunchity dance they do in the fridge. Let them chill and groove in there for a bit, and voila—crunch city!
Can I trade my copper pennies for actual pennies?
Ah, the age-old barter question. While I can’t guarantee a favorable exchange rate, you can try negotiating with a salad-loving leprechaun. Good luck!
Can this salad be made ahead?
Yes! The beauty of this salad for Christmas is that it can be made even a few days ahead, and it’s served cold. On Christmas day all you have to do is pull it out of the fridge and add it to the holiday table!
How to store this salad
This Copper Pennies Salad will keep covered in your refrigerator for up to five days.
Remember, a well-dressed salad is always in fashion, even if it’s rocking the copper penny look! 🥗✨
Other classic salad recipes to try
❄️ Celebrate Winter with this easy salad!
With the festive hues of red beets, green arugula, and golden slivered almonds, this Christmas salad recipe is a celebration of flavors and a feast for the eyes that will make your holiday spread merry and bright!
For the Salad
- 2 pounds carrots, peeled and sliced
- ½ cup sliced celery
- ½ cup sliced green onions
- 1 green bell pepper, seeded and sliced
For the Marinade
- 1 (10.75 ounce) can tomato soup
- ¼ cup sugar
- ½ cup distilled white vinegar
- ¼ cup olive oil
- 1 teaspoon prepared mustard
- 1 teaspoon Worcestershire sauce
- In a large bowl, whisk the soup, sugar, vinegar, oil, mustard, and Worcestershire sauce until well blended.
- Stir in the vegetables.
- Cover tightly and refrigerate for at least 4 hours prior to serving. Best if refrigerated overnight.
- Toss well before serving.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 155Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 200mgCarbohydrates: 22gFiber: 4gSugar: 14gProtein: 2g
The provided nutrition information is an estimate and it does not take brands into account. I use an automatic API to calculate this information.