Copper Penny Salad

Copper Penny Salad

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Stacey Lawson


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 vote

30 Min
4 Hr


  • 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


  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.

Printable Recipe Card

About Copper Penny Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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