Copper Pennies (Marinated Carrot Salad)
📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Salads A delightful vintage marinated carrot salad featuring tender-crisp carrots tossed with onions and green peppers in a tangy tomato-vinegar dressing. This make-ahead dish develops deeper flavors as it rests overnight in the refrigerator.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 10 mins | 8 hours | 6–8 Servings |
🔪 Key Equipment
- Medium saucepan
- Colander
- Mixing bowl
- Whisk
- Storage container with lid
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 pounds | Carrots | sliced 1/8 to 1/4-inch thick |
| 1 small | Onion | thinly sliced |
| 1 | Green Pepper | cut into strips |
| 1 (10.5 ounce) can | Tomato Soup | undiluted |
| 3/4 cup | Vinegar | standard |
| 2/3 cup | Sugar | granulated |
| 1/2 teaspoon | Salt | none |
| 1 teaspoon | Mustard | prepared |
| 1/2 cup | Oil | vegetable |
| 1 teaspoon | Worcestershire Sauce | none |
Instructions
Step 1: Boil the Vegetables
- Boil the 2 pounds carrots in a saucepan until they are tender-crisp.
- Drain the 2 pounds carrots well in a colander and, while still warm, add the 1 small onion (thinly sliced) and 1 green pepper (cut into strips).
Step 2: Prepare the Marinade
- In a separate bowl, whisk together the 1 (10.5 ounce) can tomato soup, 3/4 cup vinegar, 2/3 cup sugar, 1/2 teaspoon salt, 1 teaspoon prepared mustard, 1/2 cup oil, and 1 teaspoon Worcestershire sauce until smooth and well combined.
Step 3: Combine and Chill
- Pour the prepared marinade over the warm carrot mixture and toss thoroughly to combine until evenly coated.
- Let the salad set for several hours, or preferably overnight, in the refrigerator until the flavors fully meld and the vegetables are well-marinated.
💡 Make-Ahead & Storage: This dish will keep well in the refrigerator for up to 5 days. Drain off the excess marinade before serving.
Original Recipe Scan
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