Mom’s Marvelous Marinated Carrots, aka Copper Penny Salad

Kel's Marinated Carrots

The first time I had these marvelous marinated carrots was several years ago at my Mom’s one Thanksgiving — she called them copper pennies. I’m not sure where she got her recipe, but after one bite I was hooked! The carrots are slightly cooked and mixed with green peppers, onions and celery to give this salad a nice crunch. Add a tangy marinade and chill overnight and you have a colorful, healthy and tasty salad that is good as a side dish or can stand alone as meal on its own.

There are a number of recipes for these great carrots on the Internet and I came up with this one based on how Mom makes them as well as my own personal tastes. I love celery and many of the recipes I saw did not include it, so leave it out if you want and increase the amount of green peppers instead.

Ingredients (6 large servings)

Kel's Marinated carrot ingredients

  • 1 pound carrots, peeled and sliced into penny-like rounds
  • ½ cup sugar
  • ½ cup white vinegar
  • ½ cup vegetable oil
  • ½ can (10 ¾ oz.) condensed tomato soup
  • 1 teaspoon dry mustard
  • Several shakes Worcestershire sauce
  • Sea salt to taste
  • Fresh ground pepper to taste
  • ½ cup celery, diced medium
  • ½ cup green pepper, diced medium
  • ½ cup sweet onion, diced small


Bring a pot of water to boiling, add the carrots and cook for 4-5 minutes. You want the carrots to be tender but still firm. Remove from heat, drain and rinse with cold water until the carrots have cooled.

Boil carrots until just tender

In a medium saucepan, combine the sugar, vinegar, soup, mustard and Worcestershire sauce and mix together until well blended. Season with salt and pepper to taste. Bring the mixture to a boil, turn down the heat and simmer for 5 to 10 minutes. Remove the marinade from heat and let cool for 15 minutes or so.

Kel's carrot salad marinade

In a large bowl, mix together the carrots, celery, green pepper and onion.

Mix carrots and other veggies

Pour the marinade over the veggies, stir well, cover and refrigerate overnight so that the flavors have a chance to blend together.

Add marinade to carrots

Serve as a side dish or as a main meal.

Carrots with Tilapia

Bon appétit!

Eat, drink and be merry!

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1 Response to Mom’s Marvelous Marinated Carrots, aka Copper Penny Salad

  1. Pingback: Tilapia for Two | Kel's Cafe of All Things Food

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