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Home » Side Dishes

Copper Penny Carrot Slaw

Published: Jul 3, 2021 · Last Modified: Jul 3, 2021 by Anecia

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Copper Penny Carrot Slaw is a spin-off of a Southern classic recipe called "Copper Penny Carrots."

A combination of shredded carrots, 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 sweet and sour carrot coleslaw perfect as a side to your favorite sandwich, meat entree or by itself!

Copper Penny Carrot Slaw in black bowl on wooden table

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!

You'll love this recipe!

  • 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 or with a sandwich
  • Great topping - the flavor and texture of this carrot slaw pair beautifully with fish or as a topping on fish tacos

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 it:

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

Tips:

  • 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 ½ cup of carrot slaw per person

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!

Carrot Slaw in black bowl with bell peppers and onion

 

Copper Penny Carrot Slaw is perfect for picnics because it has no mayonnaise! It's a winner...every time!

Related recipes:

  • Classic Egg Salad
  • No Mayo Coleslaw
  • Homemade Sloppy Joe's
  • Southern Potato Salad
  • Southern English Pea Salad

 

Carrot Slaw in black bowl with bell peppers and onion

Copper Penny Carrot Slaw

Shredded carrots, bell pepper and onion marinated in a sweet and tangy sauce!
5 from 5 votes
Print Rate
Course: Salad, Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Marinade Time: 20 minutes
Total Time: 30 minutes
Total Yield: 8 servings
Author: Anecia Hero
Prevent your screen from going dark

Ingredients 

  • 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

Instructions 

  • Shred carrots and set aside in a large bowl
  • 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

  • Peel and shred carrots or use pre-shredded
  • Use slotted spoon to serve

Nutrition Estimate

Serving: 0.5cupCalories: 135kcalCarbohydrates: 17gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 251mgPotassium: 331mgFiber: 2gSugar: 13gVitamin A: 9640IUVitamin C: 14mgCalcium: 32mgIron: 1mg
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Reader Interactions

Comments

  1. Brenda says

    August 06, 2020 at 5:12 am

    5 stars
    I’ve made this for years on special occasions & had never knew if anyone else had the same recipe or not but here it is except instead of tomato sauce my Aunt used a can of Campbell’s tomato soup & that’s good too. This is great stuff!

    Reply
    • Brenda says

      August 06, 2020 at 5:18 am

      5 stars
      Oh and instead of shedding the carrots slice them round like pennies except thicker, that’s why they were originally called Copper Pennies cause they round not shedded.🤷‍♀️😊. Good stuff though.

      Reply
      • Anecia says

        August 06, 2020 at 10:41 am

        Yep! You're exactly right!

    • Anecia says

      August 06, 2020 at 10:41 am

      Hi Brenda,
      You are correct! The original recipe used tomato soup! I just did a little "spin" on the original. I love this slaw on fish tacos! Thank you!

      Reply

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Anecia Hero, Food Blogger

About SmartyPantsKitchen

I'm Anecia, a native Texan, author, cook and photographer for SmartyPantsKitchen where I'm sharing Traditional and Contemporary Southern recipes for cooks of all levels. There's nothing fancy or gourmet about my recipes-just easy, simple, delicious and memorable! Take a tour and check out delicious recipes! 

Learn more about me →

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