Copper Penny Salad? Doesn’t sound like something I’d want gracing my table. Of course, once I discovered it was made not of American currency, but of crisp, just-cooked carrot rounds and tender onions in a tangy, tomatoey dressing, I was sold.
And sold you will be too, for slightly more than a penny, when you try this easy and refreshing salad. I stuck with just carrots and onions in my version, but I’ve seen recipes that call for green peppers, celery and other vegetables. If raw onions are not to your liking, you can substitute in scallions for a milder taste.
This is the kind of recipe that gets better with time – ideally it should sit in the fridge overnight marinading in the dressing before serving – this will infuse the carrots with the most flavor and turn the onions more tender and mild.
Copper Penny Salad: Serves 4-6
2 lbs carrots
1 medium yellow or red onion, peeled and diced small
2 cups condensed tomato soup
1/4 cup vegetable or canola oil
1/2 cup apple cider vinegar
2/3 cup sugar
1/2 teaspoon dry mustard powder
salt and pepper, to taste
Support the New York Jewish Week
Our nonprofit newsroom depends on readers like you. Make a donation now to support independent Jewish journalism in New York.
Bring a large pot of water to boil. Peel and slice the carrots into 1/8″ rounds – or use the slicing blade on a food processor.
Add the carrots to the boiling water and cook, 10 minutes, until tender but still crisp. Drain and mix with the diced onion.
Meanwhile, mix together the soup, oil, vinegar, sugar and dry mustard in a medium pot, and bring to a boil. Reduce the heat and simmer, 5 minutes.
Pour over the carrots and onions. and refrigerate at least 4 hours, or ideally overnight before serving. Serve chilled.
The New York Jewish Week brings you the stories behind the headlines, keeping you connected to Jewish life in New York. Help sustain the reporting you trust by donating today.
