If you’re craving a quick, tangy carrot side, Copper Penny Carrot Slaw offers a modern take on the vintage Southern “Copper Penny” salad. This version skips the time-consuming slicing and boiling—no cooked carrots required—and instead uses shredded carrots tossed with bell pepper and onion in a bright, tomato-based marinade.
This easy carrot slaw combines shredded carrots, diced green bell pepper, and sweet onion with a slightly sweet-and-sour dressing. Because it contains no mayonnaise, it’s an ideal picnic side that pairs well with burgers, hot dogs, pulled pork, grilled fish or fish tacos. Light, refreshing and flavorful, it makes a healthy accompaniment to sandwiches, grilled meats or a simple weeknight dinner.
The name “Copper Penny” likely comes from the way carrots take on a warm, coppery hue after marinating in a tomato-based dressing. Traditional versions sometimes used condensed tomato soup; this recipe uses tomato sauce for a more natural flavor and lower sodium content while keeping the classic sweet-tangy profile.
You’ll love this recipe!
This shredded carrot slaw is low in fat, contains no mayonnaise, and provides a refreshing alternative to heavier side salads like traditional coleslaw, potato salad or macaroni salad. It comes together quickly and stores well, making it perfect for potlucks and outdoor gatherings.
- Quick and healthy – Ready in minutes with minimal prep and light on calories.
- Versatile side – Serves beautifully alongside BBQ, fried fish, sandwiches or roasted meats.
- Tasty topping – Use it as a crisp, flavorful topping for fish tacos or grilled sandwiches.
- Picnic-friendly – No mayonnaise means it holds up well outdoors and at potlucks.
Here’s what you’ll need
Simple pantry and produce ingredients make this slaw easy to prepare. The directions below include the full ingredient list and amounts.
Salad ingredients
1 pound large raw carrots (peeled and shredded), ½ cup diced green bell pepper, ½ cup diced sweet yellow onion.
Dressing ingredients
1 cup tomato sauce, ⅓ cup sugar, ⅓ cup apple cider vinegar, ¼ cup oil (vegetable or canola), 1 teaspoon dry mustard, 1 teaspoon celery seed, 1 teaspoon Worcestershire sauce, 1 teaspoon soy sauce, salt and black pepper to taste.
How to make it
This slaw is fast because the carrots stay raw. Shred the carrots, dice the vegetables, warm the dressing briefly, then combine and chill.
Prep the vegetables: Rinse, peel and shred the carrots. A food processor with a shredding blade is fastest, but a box grater or pre-shredded carrots work fine. Dice the green bell pepper and the sweet onion and set aside.
Make the dressing: In a medium saucepan over medium-high heat, combine the tomato sauce, oil, apple cider vinegar, sugar, Worcestershire sauce, soy sauce, dry mustard and celery seed. Stir and heat until the sugar dissolves and the mixture is well combined. Add the diced bell pepper and onion to the pan and bring the mixture to a gentle boil for a few minutes, until the vegetables are slightly tender but still crisp.
Assemble the slaw: Place the shredded carrots in a large bowl. Pour the warm dressing and vegetables over the carrots and toss until well coated. Cover and refrigerate for at least 20–30 minutes to allow the flavors to meld. Serve chilled or at room temperature using a slotted spoon so excess dressing drains off.
Recipe tips and yield
- One pound of whole carrots yields about eight ½-cup servings.
- Three large carrots produce roughly 2 cups shredded; a good serving guideline is ½ cup per person.
- Use whole carrots shredded in a food processor or a large-hole box grater; if using a bag of pre-shredded carrots, rinse and pat dry first.
- Let the slaw marinate for best flavor; refrigerate at least 20–30 minutes before serving.
- Serve with a slotted spoon so diners don’t get excess dressing on their plates.
Serving suggestions
This slaw pairs well with beef, pulled pork, grilled chicken or as a crisp topping for fish tacos. Garnish with chopped green onions or fresh parsley, or finish with a squeeze of lemon juice just before serving to brighten the flavors.
Storage and make-ahead
You can prepare components up to three days ahead. Shred carrots and store in an airtight container with a little water to preserve crunch; keep the dressing refrigerated in a separate container. When ready to serve, warm the dressing, drain the carrots, combine and chill for a couple of hours.
This carrot slaw is a reliable, simple recipe that delivers great flavor without a heavy dressing. Its bright tomato-based marinade and crisp vegetables make it a crowd-pleasing side that even picky eaters tend to enjoy.
Recipe
Copper Penny Carrot Slaw
Shredded carrots, bell pepper and onion marinated in a sweet, tangy tomato dressing. No mayonnaise.
Prep time: 5 minutes • Cook time: 5 minutes • Marinade time: 20 minutes • Total time: 30 minutes
Yield: 8 servings
Author: Anecia Hero
Ingredients
- 1 pound carrots, peeled and shredded
- ½ cup green bell pepper, diced
- ½ cup sweet yellow onion, diced
- 1 cup tomato sauce
- ⅓ cup sugar
- ⅓ cup apple cider vinegar
- ¼ cup oil (vegetable or canola)
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce (or tamari)
- Salt and black pepper to taste
Instructions
- Rinse and peel the carrots. Shred them in a food processor or with a box grater and place in a large bowl.
- Combine the diced onion, bell pepper and remaining ingredients in a medium saucepan.
- Bring the mixture to a gentle boil and simmer briefly until the vegetables are slightly tender and the sugar dissolves.
- Pour the warm marinade over the shredded carrots and toss to combine.
- Cover and refrigerate at least 20–30 minutes to allow flavors to meld.
- Serve with a slotted spoon so excess liquid drains away.
Notes
- Peel and shred whole carrots or use pre-shredded carrots (rinse and pat dry first).
- Substitute tamari if you prefer a soy-free or lower-MSG option.
- Best served chilled or at room temperature after marinating.
Nutrition estimate (per ½-cup serving)
Calories: 135 kcal • Carbohydrates: 17 g • Protein: 1 g • Fat: 7 g • Sodium: 251 mg • Sugar: 13 g • Vitamin A: 9,640 IU • Vitamin C: 14 mg
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