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Copper Penny Salad

Copper penny salad is a forgotten classic. I love the sweet and sour taste, and the tender carrots that have been marinated in a delicious sauce.

Copper Penny Salad

Benita Ludwig

The salad stays fresh for days. In fact, it tastes better with every day.


  • 500 g carrots, peeled and sliced into discs (the pennies)

  • 30 ml olive/vegetable oil

  • 3 ml salt

  • 1 small onion, chopped

  • 1 bell pepper, chopped (green or red),

  • Handful of basil leaves (optional)


  • 250 ml tomato soup/tomato juice/smooth blended tomatoes

  • 100 g (125 ml) sugar

  • 60 ml olive/vegetable oil

  • 100 ml white vinegar

  • 5 ml Worcester sauce

  • 5 ml Dijon mustard (alternatively, use 2,5 ml dry mustard)

  • Salt and pepper, to taste


1. Preheat the oven to 180 °C.

2. Mix the carrots, oil and salt well.

3. Spread out on a baking tray lined with a baking sheet and bake for 10–15 minutes until tender. Allow to cool.

4. In a bowl, combine with the onion, pepper and basil leaves, if using.


1. Bring all the ingredients to a boil in a pot while stirring continuously. Remove from the heat and leave to cool.

2. Stir the carrots into the warm marinade, mix well and season.

3. The carrots have to be covered completely. Marinate overnight.

Serve cold or reheat and serve warm. You can also keep it in airtight jars in the fridge.


  • I use a slotted spoon to scoop the carrots and veggies from the marinade when serving.

  • Basil leaves are optional, but will add flavour.

  • It’s a great salad to make ahead of time, but I enjoy it as soon as it has cooled down.

  • You could boil the carrots until they are tender, but I prefer to bake them.


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