Copper Pennies

Copper Pennies
  • PREP TIME
    10 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    8 hrs 25 mins
  • SERVING
    5 People
  • VIEWS
    204

A vibrant and tangy carrot salad, Copper Pennies transforms humble vegetables into a delightful symphony of sweet and sour flavors. Perfect as a refreshing side dish or a colorful addition to any potluck.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    56 g
  • Fiber
    6 g
  • Protein
    3 g
  • Saturated Fat
    2 g
  • Sodium
    471 mg
  • Sugar
    41 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a saucepan, whisk together the condensed tomato soup, sugar, vinegar, and vegetable oil. Bring the mixture to a gentle boil over medium heat, stirring constantly until the sugar is dissolved. (5 minutes)

Image Step 02
02 Step

Recipe View Remove from heat and allow the sauce to cool slightly while preparing the vegetables. (10 minutes)

Image Step 03
03 Step

Recipe View In a large pot, bring water to a rolling boil. Add the sliced carrots and cook until they are just tender-crisp, about 8-10 minutes. Avoid overcooking to maintain a pleasant texture.

Image Step 04
04 Step

Recipe View Drain the carrots immediately and transfer them to a large mixing bowl.

Image Step 05
05 Step

Recipe View Add the chopped onion, diced green bell pepper, and sliced celery to the bowl with the carrots.

Image Step 06
06 Step

Recipe View Pour the slightly cooled tomato soup mixture over the vegetables. Gently toss until all the vegetables are evenly coated in the sauce.

Image Step 07
07 Step

Recipe View Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and deepen. (8 hours)

Image Step 08
08 Step

Recipe View Before serving, stir the Copper Pennies to redistribute the sauce. Taste and adjust seasonings if needed.

For a richer flavor, use a high-quality extra virgin olive oil instead of vegetable oil.
Add a pinch of red pepper flakes to the sauce for a subtle kick.
If you prefer a smoother sauce, blend the tomato soup mixture with an immersion blender before adding it to the vegetables.
Garnish with fresh parsley or dill for added color and freshness.

Amelie Zemlak

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 68 Ratings)
Total Reviews: (6)
  • Maurine Kunze

    This recipe is a classic for a reason! My family loves it.

  • Camilla Mitchell

    Next time I'm going to try adding some chopped jalapeno for a kick!

  • Matteo Wisoky

    The carrots were perfectly tender-crisp. I'll definitely be making this again.

  • Zion Littel

    So easy to make and a big hit at our family gathering!

  • Alva Howell

    I love the sweet and sour taste! It's such a refreshing salad.

  • Billy Wehner

    I added a little Dijon mustard to the dressing for extra tang.

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