Chips Alix-Rose Cowie Copper Penny Carrot Salad
Archive > Issues > Issue #2: Dough > Koperpennie-wortelslaai


Or Copper Penny Carrot Salad

We only made this on really special occasions like Christmas or when my parents invited a lot of friends for a braai. As this is quite easy to make, this was one of the first dishes I was allowed to help with and make on my own from start to finish. When we made this, I always felt really fancy.

The recipe:



1kg carrots

3 onions

3 green peppers

For the sauce:

250 ml water

1 packet of cream of tomato soup

200 ml white wine vinegar

250 ml sugar

125 ml oil

1 T Worcester sauce

1 t Dijon mustard 


– Cut the carrots into rings and boil for 10 minutes with a pinch of salt. Cut onion into rings and boil with carrots for the last 5 minutes.

– Dice the green peppers and add to the carrots and onions once drained. Use a glass or ceramic bowl (a stainless steel bowl will cause a reaction because of the acidity in the sauce)

– For the sauce: add all the ingredients in a saucepan and boil for about 5 minutes.

– Pour the hot sauce over the vegetables and leave in the fridge for at least one day.

Photo by Alix-Rose Cowie
Photo by Alix-Rose Cowie
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