Oma’s Happy Copper Penny Salad

Prep Time

Prep Notes

The older version of this recipe, previously known as “Copper Penny Salad”, was a classic side-dish at my family cook-outs and get-togethers.  My mom used to always make it – she got the recipe from a prior family generation.  In the last several years that my family has been transitioning to a nutrient-dense, real food lifestyle, this dish didn’t seem to make it into the real food recipes because it called for refined sugar, vegetable/canola oil and cream of tomato soup.  Well, in April 2016, my mom asked me if I could help her make this recipe “happy”, meaning, with real food ingredients.  So, here it is!


8 Servings


  • 2 lbs carrots 
  • 1 medium to large onion, chopped fine (depending on how much you like onions) 
  • 1 medium to large green pepper, diced small 
  • For the sauce: 
  • 8 oz Muir Glenn organic tomato puree 
  • A little less than ½ cup white wine vinegar or raw apple cider vinegar  
  • 1/2 cup olive oil 
  • 1 tsp tamari or coconut aminos 
  • 1 tsp organic mustard 
  • 1 tsp unrefined sea salt 
  • 3/4 cup coconut sugar 
  • Optional: 
  • A dash of black pepper 
  • Plump raisins


  1. Thinly slice the carrots, put them in a saucepot and cover them with water.  Boil them for about 15 minutes.  Test them with a fork to make sure that they are cooked.  (They will soften a bit while marinating in the sauce overnight in the fridge.)   
  2. As the carrots are boiling, make your sauce and warm it (medium heat) on the stovetop in a saucepot.  Include the chopped onions and peppers.  
  3. Strain the boiled carrot pieces and put them in a glass dish.  Pour the sauce over them and coat evenly. 
  4. Cover and refrigerate overnight. 
  5. Enjoy cold the next day.  
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