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 vote5
Serves:
10-12
Prep:
30 Min
Cook:
4 Hr
Method:
Refrigerate/Freeze
Ingredients
-
2 lbcarrots, peeled
-
1 cgranulated sugar
-
1 cvegetable oil
-
1/2 capple cider vinegar1
-
1 largepurple onion
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1 Tbspprepared horseradish
-
1 tspcelery seed
-
3celery stalks
-
1 Tbspgranulated garlic
-
1 Tbspchopped parsley
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1 Tbspworcestershire sauce
-
1 tspdry mustard
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1 Tbspground ginger
-
1/2 tspcayenne pepper
How to Make Copper Penny Salad
- Peel and cut carrots into thin circles.
- Clean and cut celery into thin slices.
- Cut purple onion into thin half circles.
- Mix all other ingredients, whisking together to combine.
- Put carrots, celery, and onion into a large plastic container.
- Pour mixture over vegetables. Let this marinate for 2-4 hours.
- Serve as a salad with any meal.
About Copper Penny Salad
Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
