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+ servings

Copper Pennies or Sweet and Sour Carrot Salad

A vintage or retro recipe. An oldie but goodie!
Course Salad, Side Dish
Cuisine All-American
Keyword carrots, tomato soup
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Author Lynn / Turnips 2 Tangerines


  • 1 pound fresh carrots, peeled and thinly sliced
  • 1/2 medium sweet onion, thinly sliced
  • 1 can condensed tomato soup
  • 1/2 cup vegetables oil
  • 3/4 cup white sugar
  • 3/4 cup white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon each salt and freshly cracked black pepper


  • Peel, slice, and boil carrots in boiling water until crisp tender, not mushy.
  • Drain. Cool slightly.
  • In a medium glass bowl, layer carrots and onions.
  • Mix the remaining ingredients in a medium saucepan.
  • Bring to a boil and boil 2 minutes. Pour over carrots and onions.
  • Cover and refrigerate at least 24 hours before serving.