We're putting a new spin on the classic Copper Pennies Salad, awakening it to new life by introducing some jalapeno flavor. It's so good you'll be wondering where it's been all your holiday and pot-luck eating life.
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The Copper Pennies Salad has been a side dish made by my Mama for years, especially on holidays like Easter. I don't recall eating carrot cake, but does anybody know why we tend to feed on rabbit food at Easter? Let me know if you do. Google has been of no help to me.
Ingredients For Copper Pennies Salad
- fresh carrot chips or sliced coin-shapes
- onion, very thinly sliced (½ large onion)
- bell pepper, very thinly sliced (½ large pepper)
- large jalapeno pepper, chopped (2 large peppers), no veins or seeds
- tomato soup, (10 ¾ ounce can)
- white sugar
- apple cider vinegar
- canola oil - a mild-tasting vegetable oil
Specific ingredients are listed in the recipe card below.
This tasty salad begins with sliced fresh carrots cooked until they're almost tender. You can chop the vegetables while this is happening. I use a mandoline slicer to get the thinnest slice.
Note that the mandoline slicer has a very sharp blade and comes with a guard to help keep you safe. Take it from me, you'll want to grip your food with the guard. The blade is VERY sharp!
The addition of the jalapeno peppers gives the salad a subtle flavor without a lot of heat. That's because I omit the seeds and veins, which is where they get their peppery spice. If you like a more intense flavor, you can certainly include them. You may want to take special care not to burn your skin by wearing gloves when handling any jalapeno pepper.
Next, heat the marinade ingredients together in a pot, stirring until they reach a simmer. This way the sugar is melted and the flavors are well combined.
After putting the sliced onion, bell pepper, chopped jalapeños, and carrots into a large bowl, pour the marinade over them.
Lastly, the Copper Pennies Salad gets a toss and refrigerates for at least 12 hours. This salad is easy to assemble and helps with meal prep by making it ahead of time.
More Salad Recipes
- 1 pound fresh carrot chips or sliced coin-shapes
- ½ cup onion, very thinly sliced (½ large onion)
- ½ cup green bell pepper, very thinly sliced (½ large pepper)
- ½ cup large jalapeno pepper, chopped (2 large peppers), no veins or seeds
- 1 cup tomato soup, (10 ¾ ounce can)
- ½ cup white sugar
- ½ cup apple cider vinegar
- ¼ cup canola oil
- Place a pot of 6 cups of water on the stove and bring to a boil, takes about 5 minutes.
- Add carrots and cook for 10 minutes or just before they are fork tender then drain.
- Add carrots, onions, bell peppers, and jalapeno peppers to a large bowl with a lid to cover.
- Heat the soup, sugar, vinegar, and oil in a medium saucepan until a simmer.
- Pour hot marinade over the vegetables and toss.
- Cover tightly with a lid and refrigerate for 12 hours.
- Serve cold.
Slice onion and bell pepper with a mandolin then into fourths with a knife for easier serving.
The seeds and veins of the jalapeno pepper add heat to the salad.
The jalapenos may be omitted for the classic version of the Copper Pennies Salad.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
Keywords: Copper Pennies Salad
For another marinated salads check out My Mardi Gras Salad. It's not just for Mardi Gras, you know!
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"We never grow closer to God when we just live life. It takes deliberate pursuit and attentiveness."