Louisiana Woman Blog

  • Home
  • Appetizers
  • Side Dishes
  • Main Dishes
  • Sweets-recipes
  • Contact Us
  • Classic Cajun Cooking And More
  • Modern Footer
  • About
  • DISCLAIMER
  • Privacy Policy
  • form
  • Recipe Index
menu icon
go to homepage
  • Home
  • Appetizers
  • Side Dishes
  • Main Dishes
  • Sweets-recipes
  • Contact Us
  • Classic Cajun Cooking And More
  • Modern Footer
  • About
  • DISCLAIMER
  • Privacy Policy
  • form
  • Recipe Index
search icon
Homepage link
  • Home
  • Appetizers
  • Side Dishes
  • Main Dishes
  • Sweets-recipes
  • Contact Us
  • Classic Cajun Cooking And More
  • Modern Footer
  • About
  • DISCLAIMER
  • Privacy Policy
  • form
  • Recipe Index
×
Home » Salads

Copper Pennies Salad With Jalapenos

Published: Apr 20, 2019 · Modified: Apr 19, 2023 by Louisiana Woman · This post may contain affiliate links · 5 Comments

Jump to Recipe·Print Recipe

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.

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

I’m an Amazon Associate. Please note that there are Affiliate Links in the content of the Louisiana Woman Blog, and I will earn a commission if you purchase through those links. Thank you! 

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.

Jump to:
  • Ingredients For Copper Pennies Salad
  • Salad Instructions
  • More Salad Recipes
  • The Recipe
  • Copper Pennies Salad With Jalapeños
  • Comments

Ingredients For Copper Pennies Salad

Ingredients of carrots, onion, bell pepper, jalapeño pepper, and sauce ingredients.
  • 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.

Salad Instructions

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.

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. This 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 jalapeños, 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.
Marinated Carrots

More Salad Recipes

  • A bowl of salad greens, with blueberries, cranberries, mandarin orange slices, nuts, and croutons.
    Blueberry-Mandarin Ranch Salad
  • A plate of grilled greens and mushrooms with a dressing on a plank board.
    Sweet-Hot Cajun Vinaigrette
  • Five small white bowls on a wooden board of Chicken Salad Your Way.
    Classic Chicken Salad Your Way
  • A light gray bowl of pottery filled with Corn Salad With Tomatoes on a blue and white towel with a wooden salad server fork and spoon.
    Corn Salad With Tomatoes
  • Molded Congealed Salad, Cherry Or Lime Flavored on a bed of lettuce.
    Congealed Salad, Lime Or Cherry Flavored
  • Pea Salad, The Forgotten Side Dish
  • A blue dish filled with broccoli cauliflower salad
    Broccoli Cauliflower Salad
  • Fresh Homemade Buttermilk Ranch Dressing Recipe 

The Recipe

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A white bowl lined with a leaf of purple cabbage filled with Copper Pennies Salad With Jalapeños.

Copper Pennies Salad With Jalapeños

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe
Pin Recipe

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

  • Total Time: 35
  • Yield: 8 servings 1x

Ingredients

Units Scale
  • 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

Instructions

  1. Place a pot of 6 cups of water on the stove and bring to a boil, takes about 5 minutes.
  2. Add carrots and cook for 10 minutes or just before they are fork tender then drain.
  3. Add carrots, onions, bell peppers, and jalapeno peppers to a large bowl with a lid to cover.
  4. Heat the soup, sugar, vinegar, and oil in a medium saucepan until a simmer. 
  5. Pour hot marinade over the vegetables and toss. 
  6. Cover tightly with a lid and refrigerate for 12 hours.
  7. 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 may be omitted for the classic version of the Copper Pennies Salad.

  • Author: Louisiana Woman
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Salad

Did you make this recipe?

Tag @louisiana_woman on Instagram and hashtag it #louisianawomanblog

Recipe Card powered byTasty Recipes

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

Don't forget to keep in touch and share your favorite recipes from Louisiana Woman Blog on social media like pining the picture below to your Pinterest account. I'd really appreciate it and do love hearing from you in the comments below.

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

Francis Chan

More Salads

  • My Mardi Gras Salad is a tossed salad of peas, asparagus, onions, and peppers.
    Mardi Gras Salad With Asparagus
  • Chicken Salad With Green Peas in a blue bowl with a silver fork.
    Chicken Salad With Green Peas
  • Avocado Salad in a gray textured bowl.
    Avocado Salad With Cilantro Lime Vinaigrette
  • A stemmed dessert cup filled with fruit salad.
    Tropical Fruit Salad

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Lisa C Atkins says

    April 22, 2019 at 8:51 am

    Sounds very good...will have to try. I only use pickled jalepenos....so, dealing with the real deal will be a challenge! I especially loved the story of your childhood Easters!! Grandfather with 11 siblings, now that's a big family.

    Reply
    • Louisiana Woman says

      April 22, 2019 at 10:13 am

      Thanks! I would try pickled jalapeños, but not as much. Maybe a tablespoon or so since they are usually so hot.

      Reply
  2. Lisa C Atkins says

    April 22, 2019 at 11:24 am

    Ok....I am all for the easy route.

    Reply

At Louisiana Woman Blog, I share recipes and stories about life in South Louisiana. The food here is authentic and easy to prepare. I hope you enjoy a taste of my rich Cajun heritage with recipes that preserve the precious culture of South Louisiana.

More about me →

Popular

  • A square piece of cornbread on a bowl full of black eye peas and a slice of jalapeno pepper on top of the bread..
    Boudin Cornbread Recipe With Fig Pepper Jelly Topping
  • Collage of 40 photos of Louisiana recipes.
    40 Best Louisiana Recipes From Louisiana Woman Blog
  • A bowl of mashed potatoes with a pat of butter in the center sprinkled with chopped parsley.
    Best Homemade Mashed Potatoes, Prize-Winning Recipe
  • A pot of chicken thighs cooked in a rusty roux gravy for chicken sauce piquant.
    Chicken Sauce Piquant Recipe, A Smothered Cajun Stew

Here are more of the homepage's trending recipes.

  • A Crawfish Fettuccine served in a glass casserole dish.
    Crawfish Fettuccine
  • A bowl of dip with saltines sitting on a platter of crawfish.
    How To Boil Crawfish: With Helpful Tips
  • A plate of hush puppies and dip.
    Best-Ever Hush Puppies
  • A pot of boiled shrimp.
    Easy Boiled Shrimp Recipe

Footer

↑ back to top

About

  • About Me
  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates.

Contact

  • Contact

As an Amazon Associate, I earn from qualifying purchases.

Copyright © Louisiana Woman Blog 2024

A bowl of sliced carrots and jalapeños on a bed of purple cabbage leaves.
A white bowl lined with a leaf of purple cabbage filled with Copper Pennies Salad With Jalapeños.