Copper Penny Salad

Copper Penny Salad is a tasty side dish. It’s perfect for summer-time, super easy to make, this delicious carrot salad tastes even better the second day!

copper penny salad in a bowl


Copper Penny Salad

There is nothing like a tasty cold salad during the summer. This sweet copper pennies salad is perfect for a refreshing salad. This salad is made of every-day easy to find ingredients that you will love. My Grandmother used to make this salad, it was a favorite of hers, and it would become a favorite of mine as well. I am so excited to share this recipe with you.

Make-ahead perfection

Who doesn’t love a recipe that you can prepare a day or two ahead of time? This carrot salad tastes even better on day two, or even day three. This family favorite salad recipe will stay fresh for about 10 days in the refrigerator.

ingredients to make copper penny salad, carrots, onions, tomato soup and more


Why Copper Penney salad is so good

This recipe is made with easy to find ingredients. Fresh carrots, sugar, tomato soup, green bell peppers, onions, basil, and just the right touch of seasonings, and you are going to make the best carrot salad you have ever had. I think the celery seed adds the perfect touch to this recipe.

Sweet and Sour Sauce for carrots

The sauce that is made for this salad has the right amount of sweet and tartness. The perfect combination of vinegar, sugar, tomato soup and herbs makes for a wonderful sauce. This sauce is gently cooked and poured over the carrots while still warm. After this salad cools you can dig in and taste a bite of this salad.

pouring sweet and sour sauce over carrots


I hope you enjoy this recipe, as much as my family has over the years. Let me know in the comments below what some of your favorite family salad recipes.

Love carrots? Be sure to try these carrot recipes

copper penny salad in a bowl

Copper Penny Salad

This is an easy inexpensive salad made with carrots.
5 from 1 vote
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Course: Salad
Cuisine: American
Keyword: Copper Penny Salad
Servings: 12
Calories: 171kcal


  • 5 cups sliced cooked carrots
  • 3/4 cup minced onion
  • 1/2 cup oil
  • 2/3 cup sugar
  • 1 teaspoon celery seed
  • 1 teaspoon Worcestershire sauce
  • 3/4 cup vinegar
  • 1 can tomato soup
  • 1 diced green pepper
  • 1 teaspoon salt
  • 1 teaspoon mustard
  • 1 teaspoon basil leaves
  • 1/2 teaspoon pepper


  • Peel carrots, and slice into 1/4 inch thick slices.
  • Place carrots into a small pot, add enough water to cover the carrots and add enough water to cover the carrots by an additional inch. Bring to a boil. After five minutes add onions and green bell peppers. Drain.
  • While the carrots are cooking prepare the sweet and sour sauce by heating together in a pot, the tomato soup, sugar, oil, vinegar, salt, pepper, Worcestershire sauce, mustard, and basil. Heat the sauce until it just begins to boil. Stir well.
  • Pour sauce over the drained vegetables. Cover, and cool before serving.

Recipe Tips for the Cook

I generally use about 3 pounds of carrots for this recipe.    In a pinch you could use a package of frozen carrots instead of fresh carrots. 


Calories: 171kcal | Carbohydrates: 21g | Protein: 1g | Fat: 9g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 333mg | Potassium: 326mg | Fiber: 1g | Sugar: 16g | Vitamin A: 9005IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 0.4mg
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About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. fantasy01

    Since I’m a single man, again, I look for recipes that are quick and easy to make. This a great one thanks.

    • stephaniemanley

      This salad stays good for several days, so you can enjoy it for several days. I hope you give this one a try.

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