Copper Penny Carrot Slaw is a spin-off of a classic Southern recipe called "Copper Penny Carrots." This is not the traditional "Carrot Raisin" salad your Grandma made.
This easy carrot slaw is a combination of shredded carrots, green bell pepper, and onion in a tangy marinade- this is a great "picnic" side dish because it pairs beautifully with burgers, hot dogs and it has NO MAYONNAISE!
This light, slightly sweet and sour carrot coleslaw is perfect as a healthy side dish to your favorite sandwich, meat entree or by itself!
Copper Penny Carrot Slaw is derived from a vintage recipe called "Copper Penny." The original recipe probably got its name from the coin-shaped carrots and the bronze color they turn after marinating in the tomato-based marinade.
The original recipe used Campbell's™ Tomato Soup, but I wanted something more natural and lower in sodium.
This recipe uses the same concept as the original, only with shredded carrots-perfect as a side or on fish tacos!
If you've ever been to France, you'll find a similar recipe in just about every French bistro. This recipe is similar to the French carrot salad in that neither recipe has mayonnaise as an ingredient, just a light vinaigrette -type dressing. I guess this is a Southern Girl's french version!
You'll love this recipe!
This grated carrot slaw is a low carb and refreshing alternative to traditional coleslaw, potato salad and macaroni salad.
- Quick and Healthy- this refreshing side dish comes together in minutes and is easy on the waistline
- Perfect side dish- serve this marinated slaw with barbecue, with a sandwich or as a side dish with your Easter dinner
- Great topping - the flavor and texture of this carrot slaw pair beautifully with fish or as a topping on fish tacos
- Great for picnics and outdoor dining! This carrot slaw has no mayonnaise, so you can feel comfortable serving it outside!
Here's what you'll need
Simple ingredients are what make this grated carrot salad so delicious and such a simple side dish!
Raw carrots, green bell pepper, sweet yellow onion,
Carrot Dressing ingredients:
Tomato sauce, sugar, apple cider vinegar, oil (vegetable oil or olive oil), dry mustard, celery seed, Worcestershire sauce, soy sauce, salt and pepper
How to make it
This fresh carrot salad comes together in no time! Prep the veggies and warm the marinade /carrot dressing on the stovetop!
Prep the vegetables: In a large mixing bowl, add grated carrots. You can pulse the carrots in a food processor (I've found this the best way!), or use a hand-grater (or cheese grater) - or buy shredded carrots! Next, dice onion and green bell pepper and set aside.
Make the marinade: In a medium saucepan on medium heat, combine tomato sauce, oil, vinegar, sugar, Worcestershire, soy sauce, dry mustard and celery seed. Cook until tomato mixture is combined and sugar is dissolved.
Add chopped bell pepper and onions to the liquid; bring to boil
Pour the carrot salad dressing over shredded carrots; combine well; cover and place in refrigerator; stir the carrot salad occasionally; taste for salt & black pepper
Serve cold or at room temperature; use a slotted spoon to serve
This alternative to traditional carrot salad is great for family gatherings!
- This fresh carrot salad uses 1 lb. of raw carrots - when shredded, this makes about eight half-cup servings
- Shred whole carrots in a food processor, a cheese grater (use the large holes of your box grater) or buy shredded carrots. I've tried using a vegetable peeler and it took too long:)
- Three large carrots yield about 2 cups of shredded carrots
- A good guideline for serving is to allow ½ cup of this popular side dish per person
- Allow to marinade for a while before serving
- Serve with a slotted spoon
Copper Penny Carrot Slaw pairs well with beef, pulled pork or poultry. It also serves as a delicious slaw on fish tacos or a cool side to your holiday meal or favorite sandwich!
Feel free to garnish with chopped green onions, fresh parsley or add a finishing squeeze of fresh lemon juice to the salad right before serving!
Storage and make ahead
You can easily make this up to 3 days in advance: Grate the carrots and place in an airtight container with a little water. (Storing the carrots in a little water gives them extra crunch). Prepare the dressing and store it in the fridge.
When ready to serve, reheat the dressing ingredients, drain the carrots and place in a large serving bowl; drizzle the warm dressing over the carrots; cover with plastic and refrigerate for 2-3 hours.
This is one of the best carrot salad recipes because it's an easy recipe with simple ingredients and a great way to offer your family a healthy salad without a huge amount of sugar or mayonnaise! Even picky eaters love this delicious salad!
Copper Penny Carrot Slaw is perfect for picnics because it has no mayonnaise! It's a winner...every time!
More easy salad recipes
- Classic Egg Salad
- No Mayo Coleslaw
- Homemade Sloppy Joe's
- Southern Potato Salad
- Southern English Pea Salad
If you make this recipe, please scroll down and leave a comment and rating! I love to hear from you!
Copper Penny Carrot Slaw
- 1 pound carrots ,shredded
- ½ cup green bell pepper ,diced
- ½ cup sweet yellow onion ,diced
- 1 cup tomato sauce
- ⅓ cup sugar
- ⅓ cup apple cider vinegar
- ¼ cup oil (vegetable or canola)
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- Shred carrots and set aside in a large bowl1 pound carrots
- Combine diced onion, bell peppers and remaining ingredients into medium saucepan½ cup green bell pepper, ½ cup sweet yellow onion, 1 cup tomato sauce, ⅓ cup sugar, ⅓ cup apple cider vinegar, ¼ cup oil, 1 teaspoon dry mustard, 1 teaspoon celery seed, 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce
- Bring mixture to boil
- Pour marinade over raw carrots; combine well
- Cover and refrigerate at least 20 minutes
- Serve using slotted spoon
- Peel and shred carrots or use pre-shredded
- Use slotted spoon to serve
- If you don't like or have soy sauce, you can substitute with MSG free Tamari sauce or omit altogether