Copper Penny Carrots
📜 Collection: Elizabeth Knee Collection | ✍️ Attribution: Estelle | 📂 Category: Sides A classic marinated carrot salad featuring tender sliced carrots, crisp onions, and green peppers tossed in a sweet and tangy tomato-based vinaigrette. This colorful side dish is perfect for potlucks and gets better as it marinates overnight.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | 12 hours | 6 servings |
🔪 Key Equipment
- Mixing bowl
- Whisk
- Airtight container
Ingredients
Vegetables
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb | Carrots | cooked and sliced |
| 1 | Onion | chopped |
| 1 | Green Pepper | chopped |
Dressing
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 can (10 3/4 oz.) | Tomato Soup | condensed |
| 3/4 cup | Sugar | can be decreased slightly to prevent being too soupy |
| 1/2 cup | White Vinegar | can be decreased slightly to prevent being too soupy |
| 1/4 cup | Oil | can be decreased slightly to prevent being too soupy |
| 1 tsp | Worcestershire Sauce | |
| 1 tsp | Prepared Mustard | |
| 1 dash | Hot Sauce | such as Tabasco |
| To taste | Salt and Black Pepper |
Instructions
Step 1: Prep the Vegetables
- In a large bowl, combine the 1 lb carrots, 1 onion, and 1 green pepper.
Step 2: Mix and Pour Dressing
- In a separate bowl, whisk together the 1 can tomato soup, 3/4 cup sugar, 1/2 cup white vinegar, 1/4 cup oil, 1 tsp Worcestershire sauce, 1 tsp prepared mustard, 1 dash hot sauce, and salt and black pepper to taste until smooth and well blended. Note: You may decrease the sugar, vinegar, and oil slightly if you prefer a less soupy consistency.
- Pour the dressing mixture over the carrots, onion, and green pepper and toss gently to coat evenly.
Step 3: Marinate
- Cover and refrigerate overnight to allow the flavors to meld and the carrots to become thoroughly chilled and marinated. The salad keeps well in the refrigerator for several days.
💡 Make-Ahead & Storage: This dish must be made ahead and refrigerated overnight. It keeps well in the refrigerator for several days, with the flavor improving over time.
Original Recipe Scan
