Copper Penny Salad
By
Stacey Lawson
@slawson
1
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.
Rating:
★★★★★ 1 vote
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
How to Make Copper Penny Salad
- 1Peel and cut carrots into thin circles.
- 2Clean and cut celery into thin slices.
- 3Cut purple onion into thin half circles.
- 4Mix all other ingredients, whisking together to combine.
- 5Put carrots, celery, and onion into a large plastic container.
- 6Pour mixture over vegetables. Let this marinate for 2-4 hours.
- 7Serve as a salad with any meal.
About Copper Penny Salad
Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
