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 salad in a bowl

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

How to Make Copper Penny Carrots Salad

  1. Peel the carrots, and slice them into ¼-inch thick slices.
    chopped carrots on a cutting board
  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.
    copper penny salad sauce in a skillet
  9. Heat the sauce until it just begins to boil. Stir well.
  10. Pour the sauce over the drained vegetables.
    pouring sweet and sour sauce over carrots
  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.

copper penny salad

Love carrots? Be sure to try these carrot recipes!

Favorite Salad Side Dish Recipes

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

copper penny salad in a bowl

Copper Penny Salad

This is an easy inexpensive salad made with carrots.
5 from 2 votes
Print Pin Rate Add to Collection
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

Ingredients

  • 5 cups sliced carrots
  • ¾ cup minced onion
  • 1 green bell pepper diced
  • ½ cup vegetable oil
  • 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

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 CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Nathan Underwood

    5 stars
    I ate this kind of salad many times… I often would use honey instead of sugar for healthier approach when it comes to this delicious salad!

  2. 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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