Copper Penny Salad Recipe

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Copper Penny Salad

Stacey Lawson

By
@slawson

Every year my husband and I go to the Irish parade here in town. One of the things thrown from the floats are carrots, and we usually catch a lot. So I looked for a new way to have carrots and I began searching for copper penny salad, but most of those recipes cooked the carrots and had tomato soup in it. Here is my version of copper penny salad, and it was quite a hit at dinner.


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Serves:

10-12

Prep:

30 Min

Cook:

4 Hr

Method:

Refrigerate/Freeze

Ingredients

2 lb
carrots, peeled
1 c
granulated sugar
1 c
vegetable oil
1/2 c
apple cider vinegar1
1 large
purple onion
1 Tbsp
prepared horseradish
1 tsp
celery seed
3
celery stalks
1 Tbsp
granulated garlic
1 Tbsp
chopped parsley
1 Tbsp
worcestershire sauce
1 tsp
dry mustard
1 Tbsp
ground ginger
1/2 tsp
cayenne pepper

Directions Step-By-Step

1
Peel and cut carrots into thin circles.
2
Clean and cut celery into thin slices.
3
Cut purple onion into thin half circles.
4
Mix all other ingredients, whisking together to combine.
5
Put carrots, celery, and onion into a large plastic container.
6
Pour mixture over vegetables. Let this marinate for 2-4 hours.
7
Serve as a salad with any meal.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy