Copper Penny Carrot Slaw is derived from a vintage recipe called “Copper Penny.” The recipe is a Southern classic and consists of carrots, bell pepper, and onion in a tangy marinade.
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. This recipe uses the same concept as the original, only with shredded carrots-perfect as a side or on fish tacos!
Original Recipe
The earliest version of this recipe instructs the cook to slice the carrots into small, thin rounds and cook them in water until they’re tender. Drain the carrots and set aside; pour the marinade ingredients into a saucepan, bring to boil, pour over carrots and refrigerate.
More recent versions indicate to roast the carrots. But, in the heat of the summer, I did not want to turn on the oven or cook the nutrients out of the carrots by boiling them…so I created a slaw version! The result? A light sweet and sour carrot coleslaw perfect as a side to your favorite sandwich, meat entree or by itself!
This recipe uses the same ingredients as the original along with a few additions, but the carrots are shredded and raw. Think of it as a summer carrot salad– very similar to a marinated cabbage coleslaw recipe (raw cabbage with spices and seasonings.)
Carrot Slaw Ingredients
Copper Penny slaw uses 1 lb. of shredded carrots which yields about eight half-cup servings. Shred whole carrots in a food processor or buy shredded carrots. Three large carrots yield about 2 cups of shredded carrots. A good guideline for serving is to allow 1/2 cup of carrot slaw per person. Here’s what you’ll need:
- carrots
- green bell pepper
- sweet yellow onion
- tomato sauce
- sugar
- apple cider vinegar
- oil
- dry mustard
- celery seed
- Worcestershire sauce
- soy sauce
- salt and pepper
How to Make the Carrot Slaw
- Shred the carrots, dice onion and bell pepper
- Make the marinade: Combine tomato sauce, oil, vinegar, sugar, Worcestershire, soy sauce, dry mustard and celery seed in a medium saucepan;
- Add chopped bell pepper and onions to liquid; bring to boil
- Pour marinade over shredded carrots; combine well; cover and chill
- Serve cold or at room temperature; use a slotted spoon to serve
Serving Suggestions
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 favorite sandwich!
Craving More? Try Classic Egg Salad, No Mayo Coleslaw or Homemade Sloppy Joe’s!
Copper Penny Carrot Slaw
Ingredients
- 1 lb. carrots ,shredded
- 1 medium green bell pepper ,diced
- 1 medium sweet yellow onion ,diced
- 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
Instructions
- Shred carrots and set aside in a large bowl
- Make Marinade: Combine diced onion, bell peppers and remaining ingredients into medium saucepan
- Bring mixture to boil
- Pour marinade over raw carrots; combine well
- Cover and refrigerate at least 20 minutes
- Serve using slotted spoon
Notes
How to Make the Carrot Slaw
- Shred the carrots, dice onion and bell pepper
- Make the marinade: Combine tomato sauce, oil, vinegar, sugar, Worcestershire, soy sauce, dry mustard and celery seed in a medium saucepan;
- Add chopped bell pepper and onions to liquid; bring to boil
- Pour marinade over shredded carrots; combine well; cover and chill
- Serve cold or at room temperature; use a slotted spoon to serve
Serving Suggestions
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 favorite sandwich!
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