Grandma's Copper Penny Carrots Recipe: A Carrot Recipe From Back in the Day Vegetables Side Dishes Salads

Carrots cut into "coins" and then tossed in a seasoned tomato-based sauce with onions and peppers is a vintage recipe that grandma used to make. This copper pennies recipe can be served cold as a salad or warm as a side dish.

This vintage copper pennies recipe is made with sliced cooked carrots, tomato soup, vegetable oil, granulated sugar, mustard (your favorite), Worcestershire sauce, onions and green bell pepper. The ingredients marinate together in the refrigerator for at least six hours before being served. You can take them out of the refrigerator about an hour before serving so they come to room temperature, gently heat them to serve warmer or serve cold straight out of the refrigerator.

Store the leftover carrot recipe the refrigerator for up to two weeks. This copper penny carrot salad recipe is great for potlucks, picnics and cookouts. And it tastes like grandma!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes (to cook the carrots)
Total Time: 20 minutes
Servings: 8 to 10

Ingredients

• 3 cups sliced cooked carrots, drained and cooled
• 1 can (10 ounces) tomato soup
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1 teaspoon mustard
• 1 teaspoon Worcestershire sauce
• 2 onions, sliced
• 1 green bell pepper, sliced

Here's how to make it: 

1. Combine the tomato soup, oil, sugar, mustard and Worcestershire. Pour over the carrots.
2. Add the onions and bell pepper. Season with salt and pepper. Refrigerate at least 6 hours before eating. 

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