If you’re looking for a simple, fresh take on a classic Southern side, Copper Penny Carrot Slaw is a quick, no-cook version of the vintage “Copper Penny Carrots.” This easy carrot slaw uses shredded carrots instead of coin-sliced and eliminates boiling, so it’s faster and lighter while keeping the bright, tangy flavor of the original.
The slaw combines shredded carrots with green bell pepper and sweet onion tossed in a warm tomato-based marinade. Because it contains no mayonnaise, it’s a perfect picnic side that pairs beautifully with burgers, fish tacos, hot dogs, or grilled meats.
The name “Copper Penny” likely comes from the coppery color carrots take on after marinating in a tomato-based dressing. Traditional recipes sometimes used condensed tomato soup; this version uses plain tomato sauce for a more natural, lower-sodium option while keeping the same sweet-and-tangy profile.
You’ll love this recipe!
This grated carrot slaw is low in fat and contains no mayonnaise, making it a refreshing alternative to traditional coleslaw, potato salad or macaroni salad. It’s light, slightly sweet and pleasantly tangy—great as a side or topping.
- Quick and healthy – ready in minutes and easy on calories
- Versatile side – serve with BBQ, fried fish, sandwiches or as part of a holiday meal
- Tasty topping – excellent on fish tacos or grilled fish
- Picnic-friendly – no mayo means it’s safer for outdoor serving
Here’s what you’ll need
Simple ingredients make this slaw bright and flavorful.
Salad ingredients
1 pound large carrots (peeled and shredded), 1 large green bell pepper (diced), and 1 medium–large sweet onion (diced — sweet yellow onion recommended).
Dressing ingredients
Tomato sauce, sugar, apple cider vinegar, oil (vegetable or canola), dry mustard, celery seed, Worcestershire sauce, soy sauce, salt and black pepper.
How to make it
This salad comes together quickly because there’s minimal prep and no boiling. Peel and shred the carrots, dice the pepper and onion, and warm the dressing briefly on the stove.
Prep the vegetables: Rinse and peel the carrots. Shred them in a food processor for speed, use a box grater (large holes) or buy pre-shredded carrots. Dice the green pepper and onion and set aside.
Make the dressing: In a medium saucepan over medium-high heat, combine the tomato sauce (or tomato juice), oil, apple cider vinegar, sugar, Worcestershire sauce, soy sauce, dry mustard and celery seed. Heat until the mixture is well combined and the sugar dissolves. Add the diced bell pepper and onion and simmer until the vegetables are slightly tender.
Pour the warm dressing over the shredded carrots in a large bowl and toss to combine. Cover and refrigerate for at least 20–30 minutes to allow flavors to meld. Taste and adjust salt and pepper before serving. Serve slightly chilled or at room temperature with a slotted spoon.
Recipe tips and yield
This slaw is ideal for potlucks and gatherings. A few useful tips and yield information:
- One pound of whole carrots yields about eight 1/2-cup servings.
- About three large carrots make roughly 2 cups shredded.
- Plan on 1/2 cup per person as a side dish.
- Shred carrots in a food processor for speed; a large-holed box grater also works.
- If using pre-shredded carrots, rinse with cold water and pat dry for extra crunch.
- Allow the slaw to marinate for best flavor and serve with a slotted spoon.
Serving suggestions
Copper Penny Carrot Slaw complements beef, pulled pork, poultry and seafood. It makes a delicious topping for fish tacos or a crisp side for sandwiches and holiday plates. Garnish with chopped green onions, fresh parsley or a squeeze of lemon juice just before serving for extra brightness.
Storage and make-ahead
You can prepare the slaw up to 3 days ahead. Store shredded carrots in an airtight container with a little water to keep them crisp, and refrigerate the dressing separately. When ready to serve, warm the dressing, drain the carrots, combine, cover and chill for a couple of hours.
This is a straightforward, family-friendly carrot salad that avoids heavy mayonnaise and excessive sugar while still appealing to picky eaters. Because it’s mayo-free, it’s especially well-suited for outdoor meals and picnics.
Copper Penny Carrot Slaw is a reliable, flavorful side—easy to make, versatile, and perfect for gatherings where a light, refreshing salad is needed.
More easy salad recipes
- Classic Egg Salad
- No Mayo Coleslaw
- Homemade Sloppy Joe’s
- Southern Potato Salad
- Southern English Pea Salad
If you try this recipe, please leave a comment and rating — feedback is appreciated!
Copper Penny Carrot Slaw
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
Instructions
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Rinse, peel and shred carrots; place in a large bowl.
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Combine diced onion, bell pepper and the remaining ingredients in a medium saucepan.
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Bring the mixture to a boil, then simmer briefly until the vegetables are slightly tender.
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Pour the hot marinade over the shredded carrots and mix well.
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Cover and refrigerate at least 20 minutes to allow flavors to develop.
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Serve with a slotted spoon.
Notes
- Peel and shred carrots or use pre-shredded for convenience.
- Serve with a slotted spoon to drain excess marinade.
- If you prefer to avoid soy sauce, substitute with tamari or omit it altogether.