Print Recipe

Copper Penny Carrot Slaw

Refreshing sweet and sour carrot slaw
Prep Time5 mins
Cook Time5 mins
Marinade Time20 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: American
Servings: 8 1/2-cup servings
Calories: 100kcal
Author: Anecia Hero - SmartyPantsKitchen


  • 1 lb. carrots ,shredded
  • 1 medium green bell pepper ,diced
  • 1 medium sweet yellow onion ,diced
  • 1 cup tomato sauce
  • cup sugar
  • cup apple cider vinegar
  • ¼ cup oil
  • 1 teaspoon dry mustard
  • 1 teaspoon celery seed
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce


  • 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


How to Make the Carrot Slaw

  1. Shred the carrots, dice onion and bell pepper
  2. Make the marinade:  Combine tomato sauce, oil, vinegar, sugar, Worcestershire, soy sauce, dry mustard and celery seed in a medium saucepan;
  3. Add chopped bell pepper and onions to liquid; bring to boil
  4. Pour marinade over shredded carrots; combine well; cover and chill
  5. 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!


Calories: 100kcal