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Copper Pennies

A classic side dish of crunchy carrots, bell peppers, and red onions tossed in a sweet and tangy dressing. Refreshing and versatile, perfect for picnics, potlucks, or meal prep.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups sliced carrots
  • 1 cup chopped green bell pepper
  • 1 cup chopped red onion
  • 1 cup sugar
  • 1 cup apple cider vinegar
  • 1 cup vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon celery seed

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving dish

Method
 

  1. Wash and slice the carrots into thin rounds for even cooking.
  2. Bring a medium saucepan of water to a rolling boil over high heat, add the carrots, and cook for 3-5 minutes until just tender.
  3. Drain the carrots and immediately transfer them to a bowl of ice water to stop cooking and keep them crisp.
  4. In a large mixing bowl, whisk together the sugar, apple cider vinegar, vegetable oil, salt, black pepper, and celery seed until the sugar dissolves.
  5. Add the drained carrots, chopped green bell pepper, and chopped red onion to the dressing, and toss gently until evenly coated.
  6. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
  7. Stir the salad, adjust seasoning if needed, and transfer to a serving dish.
  8. Serve chilled or at room temperature.

Notes

For best flavor, let the salad marinate overnight in the refrigerator. Serve chilled or at room temperature and adjust seasoning before serving.