Copper Pennies, an old fashioned chilled carrot salad, made with thinly sliced carrots, sweet onion and sweet bell pepper, soaked in a sweet and sour vinegar marinade made with canned tomato soup.
Copper Pennies Carrot Salad
Just like pineapple, we southerners also love our sweet and sour dishes.From salads, to green beans, to pickles, that combination of flavor has long been a southern favorite and Copper Penny Carrots are another dish that falls into that category. Named so because they resemble pennies, it is a cold marinated salad of thinly sliced vegetables - carrots, sweet onion and sweet bell pepper - tossed and left to marinade in a hot, sweet and sour mixture of tomato, vinegar and seasonings.
Also known as bronze pennies, they are as fabulous as a holiday side as they are at a barbecue, and perfect for the Easter table.
Even though they are loaded with flavor, they are super simple to make.
You want the carrots to be fairly thin slices, though I don't like them paper thin so I cut them about 1/8 to 1/4-inch. Use a mandolin to make it an easy job. You'll also want to cook the carrots only to crisp-tender, but not mushy, so while you could use frozen and even canned, raw carrots shine best in this dish.
I use the microwave, but you may also cook them any other way, including boiling them. Add a half of a Vidalia or other sweet onion, also thinly sliced. I prefer sweet onion, but use a stronger onion if you prefer, such as a purple onion.
Add half of a thinly sliced green bell pepper. Remove all of the ribs and slice the green pepper as thinly as you possibly can. Toss.
Heat the tomato soup marinade mixture to boiling, reduce and let simmer for about 5 minutes and pour the hot mixture over the vegetables.
Stir, cover and let it marinade in the refrigerator for 8 hours or up to 24 hours, stirring occasionally. Use a slotted spoon to transfer to a serving dish and serve as a cold side salad. This salad will keep nicely in the marinade for several days, so you can make it ahead.
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| Pictured with about a pound of carrots. |
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