Cold Carrot Copper Pennies

Total Time
8hrs
Prep 8 hrs
Cook 0 mins

My Mother-in-law gave me this recipe, it's delicious. It's a great side dish with grilled burgers or cold sandwiches! (Prep time includes chilling time)

Ingredients Nutrition

Directions

  1. Place cooked, sliced carrots, sliced onions and bell peppers in a large bowl.
  2. Mix together tomato soup, Worcestershire sauce, vinegar, salt, pepper, sugar and mustard.
  3. Pour over carrots and mix well.
  4. Refrigerate over night.
  5. Keeps in the refrigerator for 2-3 weeks.

Reviews

(3)
Most Helpful

My sister, Mom and I all love this recipe. My husband not so much. I have this in a Church cookbook I bought years ago. Great recipe.

L. Davenport September 05, 2007

This is just a nice side dish. My Mom makes it occasionally when we visit. Easy to make, very refreshing. I didn't have a can of tomato soup so I substituted a small can of tomato paste and 1/2-3/4 t of Onion Powder, and 1/4-1/2t of Celery salt....it turned out just fine. Thanks for posting this recipe Kim D.

Chuck_Roast March 13, 2007

Very good as a side dish at a potluck/buffet party. Slice the carrots diagonally, especially if they are thick. They look nicer that way.

Evamyth July 04, 2003

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