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Copper Penny Salad

Copper Penny Salad - recipe card
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A vibrant, tangy-sweet marinated carrot salad with a glossy tomato-based dressing. The carrots stay crisp-tender with a slight crunch, while celery and bell peppers add freshness. This classic Southern side dish is perfect for picnics, potlucks, and make-ahead meals.

Ingredients

Scale
  • 1 lb carrots, peeled and sliced into 1/4-inch rounds
  • 1 recipe Vinegar-Dill Dressing (below)
  • 1/2 cup onion, finely diced
  • 1/2 cup celery, thinly sliced
  • 1/2 cup green bell pepper, diced
  • Vinegar-Dill Dressing:
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup apple cider vinegar
  • 1/4 cup vegetable oil
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried dill weed
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10.5 oz) can condensed tomato soup

Instructions

  1. Prepare the dressing first. In a medium saucepan, combine the sugar, kosher salt, apple cider vinegar, vegetable oil, Worcestershire sauce, dried dill weed, and black pepper. Whisk to dissolve the sugar, then add the condensed tomato soup and whisk until the mixture is smooth and uniform.
  2. Place the saucepan over medium heat and bring the dressing to a gentle simmer, stirring occasionally. You will see small bubbles break the surface; do not let it boil vigorously, as the sugar may caramelize and alter the flavor. Once simmering, cook for 3 to 4 minutes until the dressing slightly thickens and the flavors meld, then remove from heat and set aside.
  3. While the dressing simmers, bring a large pot of salted water to a rolling boil over high heat. Add the sliced carrots and blanch for exactly 2 minutes — this softens their raw crunch slightly while retaining a nice snap. Do not overcook; they will continue to soften in the dressing.
  4. Drain the carrots immediately into a colander and rinse under cold running water for 1 minute to stop the cooking process. Shake off excess water and pat dry with a clean kitchen towel if needed. The carrots should be just slightly tender but still firm.
  5. In a large non-reactive mixing bowl (glass or stainless steel), combine the blanched carrots, finely diced onion, sliced celery, and diced green bell pepper. Toss gently with a rubber spatula so that the vegetables are evenly distributed.
  6. Pour the warm dressing over the vegetable mixture. Stir thoroughly, making sure every carrot and vegetable piece is coated. The warm dressing will infuse the carrots more deeply than a cold dressing would.
  7. Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop. The carrots will absorb the dressing and become beautifully tangy-sweet.
  8. Before serving, stir the salad well and taste. Adjust seasoning with additional salt or a pinch of sugar if needed — the salad should be balanced between sweet, tangy, and savory. Serve chilled or at room temperature.
  9. For best flavor, let the salad come to room temperature for 15 minutes before serving if you prefer a less cold bite. Garnish with a sprig of fresh dill or a few thin celery leaves for a professional touch, if desired.

Notes

Store leftover Copper Penny Salad in an airtight container in the refrigerator for up to 5 days. The flavors continue to meld and may intensify; stir before serving. This salad does not freeze well, as the carrots and dressing will break down. For a lower-sodium version, use no-salt-added condensed tomato soup and reduce the salt to 1/4 teaspoon. Reheat not recommended; serve cold or at room temperature as a side dish.

Nutrition

Keywords: copper penny salad, carrot salad, marinated carrots, Southern side dish, picnic salad, make-ahead salad, potluck side, tomato soup dressing, classic carrot salad, glazed carrots

Find it online: https://copycatkitchenco.com/copper-penny-salad/