Real Recipes From Real Home Cooks ®

copper penny salad

(1 rating)
Recipe by
Stacey Lawson
New Orleans, LA

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.

(1 rating)
yield 10 -12
prep time 30 Min
cook time 4 Hr
method Refrigerate/Freeze

Ingredients For copper penny salad

  • 2 lb
    carrots, peeled
  • 1 c
    granulated sugar
  • 1 c
    vegetable oil
  • 1/2 c
    apple cider vinegar1
  • 1 lg
    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

  • 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.