Copper Penny Salad

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

Copper Penny Carrots

There is nothing like a tasty cold salad during the summer. This sweet copper pennies salad is perfect for a refreshing salad.

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.

Why Copper Penney Salad is so Good

Fresh vegetables, basil, tomato soup, sugar, and just the right touch of seasonings make the best carrot salad you have ever had. I think the celery seed adds the perfect touch to this recipe.

Copper Pennies Recipe Ingredients

This salad is made of everyday easy-to-find ingredients that you will love. Here’s a list of what you need:

• Carrots
• Onion
• Green bell pepper
• Tomato soup
• Sugar
• Vegetable oil
• White vinegar
• Celery seed
• Salt
• Ground black pepper
• Worcestershire sauce
• Mustard
• Basil leaves

How to Make Copper Penny Carrots Salad

1. Peel the carrots, and slice them into ¼-inch thick slices.
   
2. Place carrots into a small pot.
3. Add enough water to cover the carrots by an additional inch.
4. Bring to a boil.
5. After five minutes, add onions and green bell peppers.
6. Drain the vegetables and place them in a bowl.
7. Chop the basil leaves.
8. Place tomato soup, sugar, oil, vinegar, celery seed, salt, pepper, Worcestershire sauce, mustard, and basil in a saucepan.
   
9. Heat the sauce until it just begins to boil. Stir well.
10. Pour the sauce over the drained vegetables.
    
11. Cover and cool the carrot salad before serving.

Sweet and Sour Sauce for Carrots

The sauce that is made for this salad has the right amount of sweetness 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.

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!

• Air Fryer Carrots
• Carrot and Raisin Salad Recipe
• Carrot Cake Cupcakes
• Glazed Baby Carrots
• Honey Roasted Carrots
• How Long to Cook Carrots
• How to Make Carrot Souffle
• Old Fashioned Carrot Cake with Pineapple
• Old Fashioned Carrot Pudding

Favorite Salad Side Dish Recipes

• Bacon Ranch Pasta Salad
• Cucumber Onion and Tomato Salad
• Homemade Macaroni Salad
• Sauerkraut Salad

Check out more of my easy salad recipes and the best side dish recipes here on CopyKat!

Copper Penny Salad

This is an easy inexpensive salad made with carrots.

5 from 5 votes

Print Pin Rate Add to Collection Go to Collections

Course: Salad

Cuisine: American

Keyword: Copper Penny Carrots, Copper Penny Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 12

Calories: 171kcal

Author: Stephanie Manley

Ingredients

• 5 cups sliced carrots
• ¾ cup minced onion
• 1 green bell pepper diced
• ½ cup vegetable oil
• ⅔ cup sugar
• 1 teaspoon celery seed
• 1 teaspoon Worcestershire sauce
• ¾ cup white vinegar
• 1 can tomato soup
• 1 teaspoon salt
• 1 teaspoon mustard
• 1 teaspoon basil leaves
• ½ teaspoon pepper

Instructions

• Peel the carrots and slice them into ¼-inch thick slices.
• Place the carrots into a medium-sized pot.
• Add enough water to cover the carrots by an additional inch.
• Bring to a boil.
• After five minutes, add onions and diced green bell peppers.
• Drain the vegetables and place them in a bowl.
• Chop the basil leaves.
• Place tomato soup, sugar, oil, vinegar, celery seed, salt, pepper, Worcestershire sauce, mustard, and basil in a saucepan.
• Heat the sauce until it just begins to boil. Stir well.
• Pour the sauce over the drained vegetables.
• Cover and cool the carrot salad before serving.

Notes

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. 

Nutrition

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