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Overhead view of copper penny carrots in a serving dish.
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5 from 8 votes

Copper Penny Carrots

This is an easy inexpensive salad made with carrots.
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 1/4-inch slices
  • 3/4 cup minced onion
  • 1 green bell pepper diced
  • 1 can tomato soup
  • 2/3 cup sugar
  • 1/2 cup vegetable oil
  • 3/4 cup white vinegar
  • 1 teaspoon celery seed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon mustard
  • 1 teaspoon basil leaves chopped

Instructions

  • Place the carrots in a medium-sized pot. Add enough water to cover by an additional inch and bring to a boil.
  • After five minutes, add the onions and green bell peppers. Drain the vegetables and transfer them to a bowl.
  • Place the remaining ingredients in a saucepan. Heat and stir until the mixture just begins to boil. Then pour the mixture over the drained vegetables.
  • Cover and cool the carrot salad before serving.

Recipe Tips

Time-Saving Tips

  • Use pre-cut carrot coins from the produce section
  • Substitute 2 pounds of frozen sliced carrots, partially thawed
  • Prepare up to 3 days in advance for maximum flavor development
  • Use a food processor with a slicing disc for perfectly uniform carrot coins

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
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