Copper Penny Carrots brings old-fashioned flavor to the table with tender carrots, crisp onion, and green pepper in a sweet-and-tangy tomato soup dressing. Prepare this chilled salad the day before and serve alongside meatloaf or a hearty crockpot pork roast.
Holly’s Recipe Highlights: Copper Penny Carrots
- Flavor: Sweet carrots and tangy tomato dressing get a savory boost from Worcestershire sauce and mustard, creating a delicious balance of sweet, zesty, and savory flavors.
- Prep Note: Make this salad the day before and refrigerate overnight to give the vegetables time to marinate and absorb the flavorful dressing.
- Total Time:
- 12 hrs 22 mins
- Serves:
- 6
Ingredient Notes
- Carrots: Slice the carrots into even rounds to help them cook uniformly. Check for tenderness before draining. They should be tender but still hold their shape so they don’t break apart when tossed with the dressing.
- Green Bell Pepper: You can substitute red bell pepper for a slightly sweeter flavor or leave the pepper out.
- Condensed Tomato Soup: Use the soup straight from the can without adding water or milk. Its thick consistency forms the base of the dressing, coating the carrots and vegetables.
- White Vinegar: Use distilled white vinegar for the classic flavor and familiar sweet-and-sour taste.
- Worcestershire Sauce and Yellow Mustard: These small but flavorful additions bring savory depth and a gentle tang to the dressing, balancing the sugar.
How to Make Copper Penny Carrots
- Prepare the carrots and whisk the undiluted soup with the remaining dressing ingredients.
- Combine the dressing with the carrots and other veggies. Chill (full recipe below).
Make Ahead and Store
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze.
More Carrot Sides to Try
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Peel the carrots and slice them ½-inch thick.
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Bring a large pot of water to a boil, add the carrots, and boil until tender, about 12 to 14 minutes. Drain well.
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Meanwhile, for the sauce, combine condensed soup (no water needed), sugar, vinegar, oil, Worcestershire sauce, salt, and mustard in a large bowl. Whisk until the oil is fully combined.
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Add the carrots, onion, and bell pepper. Refrigerate overnight, stirring or tossing the carrots occasionally.
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Serve chilled.
Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Serving: 1cup | Calories: 222 | Carbohydrates: 34g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 325mg | Potassium: 547mg | Fiber: 5g | Sugar: 25g | Vitamin A: 25307IU | Vitamin C: 20mg | Calcium: 59mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Salad, Side Dish
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