There’s a reason Copper Penny Carrot Salad has been showing up on South African tables for generations — that sweet-tangy vinegar dressing and crunchy carrot rings are impossible to resist. We’ve kept the soul of the original recipe intact but given it a few modern touches, from lighter dressing options to a fresh herb finish, so this heirloom dish fits right into today’s kitchen.
Named for the way the carrot rings shimmer like copper coins in the jar, this salad is perfect served straight from a mason jar, packed for a picnic, or set out on a holiday buffet table. Better yet — it only improves the longer it sits in the fridge, making it one of the easiest make-ahead sides you’ll ever prep.
Why You’ll Love This Recipe
- Make-ahead friendly – tastes even better after a day or two in the fridge
- Naturally vegan and gluten-free(check your soup packet ingredients)
- Endlessly customizable – see our modern variations below
- A guaranteed crowd-pleaser at braais, potlucks, and holiday spreads
Give It a Modern Twist
Want to make this classic your own? Here are a few tried-and-tested ways to update the flavor:
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- Lighter dressing: Cut the sugar to 125 ml and swap half the oil for extra vinegar or water for a less syrupy, more balanced finish.
- Honey-mustard twist: Replace the sugar with 180 ml honey and increase the mustard to 15 ml for a rounder sweetness and subtle bite.
- Fresh herb finish: Stir in chopped fresh coriander or flat-leaf parsley just before serving for a bright, modern pop of color.
- Citrus brightness: Add the zest and juice of one orange or lemon to the sauce to cut through the richness.
- A little spice: A pinch of smoked paprika or grated fresh ginger in the simmering sauce adds warmth without overpowering the original flavor.
- Lighter oil swap: Use extra virgin olive oil or avocado oil in place of regular oil for a healthier finish.
Ingredients
For the Salad
- 1 kg carrots, sliced into rings
- 3 onions, sliced into rings
- 3 green chilies (or green pepper for a milder version), diced
For the Sauce
- 250 ml water
- 1 packet tomato cream soup powder
- 200 ml vinegar
- 250 ml sugar
- 125 ml oil
- 10 ml Worcestershire sauce
- 7 ml mustard
Instructions
- Boil carrot rings 9 minutes, add onion rings, cook 6 minutes more. Drain.
- Dice chilies or peppers; combine with carrots and onions in a glass bowl.
- Simmer sauce ingredients 5 minutes.
- Pour hot over veg.
- Chill at least 24 hours before serving.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Serves
- 0 servings
Ingredients
For the Salad
For the Sauce
Method
Prep the carrots. Slice the carrots into even rings for consistent cooking. Bring a pot of salted water to a boil and cook the carrots for about 9 minutes — you want tender-crisp, not mushy.
Add the onions. Slice the onions into rings and add them to the pot for the final 6 minutes of cooking. Drain well once done.
Build the base. Dice your green chilies or green pepper (chilies for heat, pepper for a milder, sweeter crunch). Combine the carrots, onions, and chilies/peppers in a glass or ceramic bowl — avoid stainless steel, as the acidic dressing will react with the metal. A large glass jar works beautifully here too.
Make the sauce. In a saucepan, whisk together the water, tomato cream soup powder, vinegar, sugar, oil, Worcestershire sauce, and mustard. Bring to a boil and simmer for about 5 minutes, stirring occasionally.
Combine and chill. Pour the hot sauce directly over the vegetables while it's still warm — this helps the flavors soak in properly. Cover and refrigerate for at least 24 hours. The salad only gets better after 2–3 days, so don't be afraid to make it well ahead of time.
Serve. Spoon into a jar or serving bowl straight from the fridge. Perfect alongside roast meats, on a holiday buffet, or as a tangy addition to a braai spread.
Storage
Store in an airtight glass jar or container in the fridge for up to 2 weeks. The flavor deepens over time, making this an ideal dish to prep several days before your event.
