Copper Pennies Salad With Jalapenos

Copper Pennies Salad With Jalapenos

We’re putting a new spin on the classic Copper Pennies Salad awakening it to new life by introducing some jalapeno flavor. You’ll be wondering where it’s been all your holiday and pot-luck eating life.

A white bowl lined with a leaf of purple cabbage filled with Copper Pennies Salad With Jalapeños.

The Copper Pennies Salad has been a side dish made by my Momma for years, especially at holidays like Easter. I don’t recall carrot cake being served, but does anybody know why we eat rabbit food for Easter? Let me know if you do. Google has been of no help to me.

Easters Gone By

As a child, the week of Easter, Holy Week, brought great anticipation to my childhood heart. Not only was Spring in the air but we had a break from school. Then at the end of those seven days was the annual bar-be-que and Easter egg hunt held at the Trahan camp. This was my great-grandparents old home place turned-hunting-camp where my grandfather grew up with his 11 siblings.

Every Saturday before Easter we spent time boiling and dying fresh eggs to contribute to the hunt. The day always ended with colored fingers and hands from the vinegar based dye we soaked our eggs in. I loved those times and still think of Easter eggs when I get a whiff of white vinegar.

Now, this Easter egg hunt was no ordinary hunt. It was on a grand scale with lots of cousins from the offspring of those 12 children. There were always rewards for the one who found the most eggs and of course, the coveted golden Easter egg. Everyone wanted a prize and they didn’t mind poking around the cow patties in the pasture where the eggs were hidden. Oh, and there was no such thing as plastic ones either. Nope! Even the golden goose egg was the real deal!

Putting The Copper Pennies Salad Together

Carrots, onion, bell pepper, jalapeño pepper, and sauce ingredients on a wooden board for a salad.

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 mandolin to get the thinnest slice. You may want to take special care not to burn your skin by wearing gloves when handling the jalapeno peppers.

The addition of the peppers gives the salad a subtle jalapeño 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.

A bowl of sliced carrots next to sliced onions, bell pepper, and jalapeño pepper. on a wooden board.

Next, heat the marinade ingredients together in a pot stirring until they reach a simmer. That way the sugar is melted and the flavors are well combined.

Pouring oil into the pot of marinade of tomato soup with sliced onions, bell pepper, and jalapeño pepper on a wooden board.

After putting the sliced onion, bell pepper, chopped jalapeño, and carrots into a large bowl, pour the marinade over them.

Tomato marinade poured into a white bowl of Copper Pennies Salad With Jalapeños.

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.

Tongs mixing Copper Pennies Salad With Jalapeños ingredients oil a white bowl.
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Copper Pennies Salad With Jalapeños

A white bowl lined with a leaf of purple cabbage filled with Copper Pennies Salad With Jalapeños.

Putting a spin on the classic Copper Pennies Salad introducing the sweet and sour marinated carrots, onions, and bell peppers to some jalapeno flavor. 

  • Author: Louisiana Woman
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35
  • Yield: 8 servings 1x
  • Category: Salad
Scale

Ingredients

1 pound fresh carrot chips or sliced coin-shapes

1/2 cup onion, very thinly sliced (1/2 large onion)

1/2 cup green bell pepper, very thinly sliced (1/2 large pepper)

1/2 cup large jalapeno pepper, chopped (2 large peppers), no seeds

1 cup tomato soup, (10 3/4 ounce can)

1/2 cup white sugar

1/2 cup apple cider vinegar

1/4 cup canola oil

Instructions

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 just until it comes to a simmer. 

Pour hot marinade over the vegetables and toss. 

Cover tightly with lid and refrigerate for 12 hours.

Serve cold.

 

Notes

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 can be omitted for the classic version of the Copper Pennies Salad.

Keywords: Copper Pennies Salad

A white bowl lined with a leaf of purple cabbage filled with Copper Pennies Salad With Jalapeños next to a green polka-a-dot napkin and a black fork.

For another marinated salads check out My Mardi Gras Salad. It’s not just for Mardi Gras, you know!

“We never grow closer to God when we just live life. It takes deliberate pursuit and attentiveness.”

Francis Chan



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