Marinated Carrots Copper Pennies
Brighten up your table with the retro charm and zesty goodness of Marinated Carrots Copper Pennies, a classic Southern side dish bursting with flavor. Tender carrot slices, thinly sliced onions, and vibrant green bell peppers are layered and marinated in a tangy-sweet dressing made with condensed tomato soup, white vinegar, and a touch of dry mustard. This no-fuss make-ahead recipe requires minimal cooking and delivers maximum flavor, thanks to its overnight marination, which allows the vibrant vegetables to soak up the bold, savory-sweet marinade. Perfect to serve chilled at potlucks, holiday feasts, or BBQs, "Copper Pennies" is an eye-catching, healthy, and budget-friendly dish that your guests will love. Whether you're a fan of retro recipes or simply looking for a unique, versatile side, this tangy carrot salad is a must-try!
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Recipe Information
Ingredients
- 6 cups carrots
- 4 cups water
- 1 medium, sliced thinly onion
- 1 medium, sliced thinly green bell pepper
- 1 can (10.5 oz) condensed tomato soup
- 0.5 cups vegetable oil
- 0.5 cups white vinegar
- 0.75 cups granulated sugar
- 1 teaspoon dry mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 0.25 teaspoons black pepper
Instructions
Peel and slice the carrots into thin, round slices—approximately 1/4-inch thick.
In a large pot, bring 4 cups of water to a boil. Add the sliced carrots and cook for 8-10 minutes, or until just tender but not mushy. Drain and allow to cool slightly.
While the carrots are cooking, prepare the vegetables and marinade. Thinly slice the onion and green bell pepper, and set them aside.
In a medium saucepan over medium heat, combine the condensed tomato soup, vegetable oil, white vinegar, granulated sugar, dry mustard, Worcestershire sauce, salt, and black pepper. Whisk everything together until smooth. Cook the mixture for 5 minutes, stirring often, until well combined and warmed through. Remove the marinade from the heat.
In a large mixing bowl, layer the cooked carrot slices, sliced onion, and sliced green bell pepper.
Pour the prepared marinade over the vegetables, ensuring everything is fully coated.
Cover the mixing bowl with plastic wrap or transfer the mixture to an airtight container. Refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld.
Before serving, gently stir the mixture to ensure even distribution of the marinade. Serve chilled as a tangy, flavorful side dish.
Nutrition Facts
Calories |
2118 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.6 g | 138% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 68.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 292.2 g | 106% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 224.8 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 606 mg | 47% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 3018 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
