Marinated Carrot Salad (Copper Pennies)
A vibrant marinated carrot salad featuring sweet carrots, crunchy vegetables, and a tangy dressing, perfect for picnics, potlucks, or as a refreshing side dish.
Ingredients
- 4 cups sliced, cooked carrots, drained ⓘ
- 1 medium onion, chopped ⓘ
- 1 medium bell pepper, chopped ⓘ
- 1/4 cup salad oil ⓘ
- 1/2 cup vinegar ⓘ
- 1 can tomato soup
- 1/4 cup sugar ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon prepared mustard ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- 1/2 cup finely chopped celery ⓘ
Instructions
- Mix all ingredients in a bowl; add cooled carrots.
- Let stand in the refrigerator, covered, overnight.
Tips & Substitutions
For a more vibrant flavor, let the salad marinate for at least 24 hours before serving. You can substitute the salad oil with olive oil for a richer taste or use apple cider vinegar instead of regular vinegar for a slightly sweeter profile. If you're looking to add some crunch, consider including chopped nuts or seeds. This salad is a great side for dishes like Ground Deer Loaf.
Serving Suggestions
This marinated carrot salad is best served chilled and can be a refreshing side dish for barbecues, picnics, or holiday gatherings. It pairs beautifully with grilled meats and can be a colorful addition to a buffet. For a complete meal, serve it alongside dishes like American Cookies No Eggs or a light protein option for a balanced plate.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to five days. The flavors will continue to develop, making it even tastier the next day. To serve, simply toss the salad gently and enjoy it cold. Avoid reheating, as the texture of the carrots may change.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Carrot Salad (Copper Pennies) contains roughly 242 calories, with 1g protein, 29g carbohydrates, and 12g fat. It is an excellent source of vitamin C (30% of the Daily Value). Note that it is relatively high in sodium, at 1056mg per serving (46% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh carrots instead of cooked?
Yes, you can use fresh carrots, but they will need to be blanched first to soften them slightly. Blanching helps maintain their bright color and makes them easier to digest. After blanching, slice them and mix as directed in the recipe.
How long can this salad last in the fridge?
Marinated carrot salad can last up to five days in the refrigerator. The flavors will meld and intensify over time, making it a great make-ahead dish for meal prep or gatherings. Just be sure to store it in an airtight container to keep it fresh.
Can I make this salad vegan?
Absolutely! This recipe is naturally vegan, as it doesn't include any animal products. Just ensure that the ingredients like Worcestershire sauce are vegan-friendly, or substitute with a vegan alternative. This salad fits perfectly into vegan recipes and is a hit at potlucks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).