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copper penny salad

(1 RATING)
38 Pinches
slawson avatar
New Orleans, LA
Updated on Aug 12, 2012

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.

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

Ingredients

  • 2 pounds carrots, peeled
  • 1 cup granulated sugar
  • 1 cup vegetable oil
  • 1/2 cup apple cider vinegar1
  • 1 large purple onion
  • 1 tablespoon prepared horseradish
  • 1 teaspoon celery seed
  • 3 - celery stalks
  • 1 tablespoon granulated garlic
  • 1 tablespoon chopped parsley
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 tablespoon ground ginger
  • 1/2 teaspoon cayenne pepper

How To Make copper penny salad

  • Step 1
    Peel and cut carrots into thin circles.
  • Step 2
    Clean and cut celery into thin slices.
  • Step 3
    Cut purple onion into thin half circles.
  • Step 4
    Mix all other ingredients, whisking together to combine.
  • Step 5
    Put carrots, celery, and onion into a large plastic container.
  • Step 6
    Pour mixture over vegetables. Let this marinate for 2-4 hours.
  • Step 7
    Serve as a salad with any meal.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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