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Tomato, carrot and onion salad recipe

Tomato, carrot and onion salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Carrot salad

A very simple make ahead salad that's great for a BBQ or picnic. Carrot, tomato, onion, lemon juice and good olive oil is all you need.

Kent, England, UK

16 people made this

IngredientsServes: 2

  • 1 carrot, grated
  • 1 vine ripened tomato, thinly sliced
  • 1 small onion, finely sliced
  • salt
  • squeeze of lemon juice
  • glug of extra virgin olive oil

MethodPrep:5min ›Ready in:5min

  1. Simply arrange the carrot, tomato and onion on a plate. Add a sprinkle of salt, squeeze some lemon juice over and drizzle with oil.
  2. Cover with cling film and keep at room temperature until required.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

this is similar to my carrot salad, the basic recipe is onion, carrot and lemon juice, also i add sweetcorn and if i have them i will also add peppers and cucumber, don't like tomato-22 Mar 2014

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How to make lemon garlic salad dressing from scratch?

Handful ingredients and a few minutes is all that is required to make this simple yet flavourful salad dressing. Put olive oil, lemon juice, minced garlic and seasoning in a bowl and mix until well combined. That&rsquos it! Homemade dressing is ready to drizzle on salad.

How long does homemade dressing last?

Generally, lemon juice helps keep dressing fresh and stable for longer. However, I wouldn&rsquot suggest storing this dressing for a longer time as it has fresh garlic. It stays good for up to 3-4 days if stored properly in a clean airtight container in the fridge. Alternatively, to extend the shelf life, consider adding garlic in the salad instead of dressing.

Copper Penny Carrot Salad

A copper penny carrot salad recipe made with fresh cooked carrot, onion and green peppers and coated with a tangy tomato sauce flavored with mustard, vinegar and Worcestershire. Serve for brunch or dinner.

This is a tasty and colorful cold salad you can serve for lunch or dinner. This side dish will brighten up your meal and provide a savory component to other items you are serving.

The reason it is called a copper penny salad is because of the tomato soup in the recipe. It is also referred to as copper pennies. It turns the bright orange carrots a darker orange-copper color. The green pepper and onion also add a nice contrast.

*This post may have affiliate links, which means I may receive a small commission if you choose to purchase through links I provide (at no extra cost to you). Thank you for supporting the work I put into this site!

You get a savory nice tang from the mustard, vinegar, and Worcestershire sauce and it marinates into the cooked carrots quite well.

If you grow carrots in your garden, this is a fun recipe to try. Fresh produce tends to be a bit sweeter than commercially processed foods.

This copper penny carrot salad makes a nice size batch and keeps well. It will also travel well and can be taken along as a picnic food or potluck.

Plan on making this recipe a day ahead in order to allow the flavors to marinate.

Let us look at the ingredients to make grated carrot salad for weight loss recipe:

  • Carrot: Use fresh carrot in this recipe. Wash, peel and grate and then add it to a mixing bowl.
  • Tomato: Use fresh ripe and firm tomato and shop it finely.
  • Onion: Use finely chopped red onion in this recipe.
  • Coriander leaves / Cilantro: Finely chopped cilantro leaves are added to this recipe and makes the salad nutritious.
  • Chia seeds: I have sprinkled chia seeds after making mixing the salad ingredients. Let the salad rest for some time before serving. This ensures that chia seeds swell and you can reap the health benefits.
  • Lemon juice: This is the only salad dressing I used. The lemon flavor makes the carrot salad taste fresh.

How to make grated carrot salad Indian?

  • Recipe to make this healthy weight loss salad is simple.
  • Add all the ingredients to a mixing bowl and toss well.

How to serve the raw carrot salad with chia seeds?

Let the salad rest for 20 minutes before serving. This way the chia seeds get time to swell.

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This is a great recipe, what i did was instead of white wine vineger, I used raspberry vineger . It gave it slight fruity taste that is perfect for late spring and early summer.

The salad was pretty good, a good way to use up leftover cucumbers and best of all, easy and quick to prepare.

Loved the flavors but next time will slice the veggies a bit thicker.

This is simple but tasty salad, My daughter really enjoyed it, even though she doesn't like vegetables all that much. I substituted rice vinegar for white wine vinegar.

Refreshing, colourful and easy to make--but I prefer using fewer cucumbers and more carrots.

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Three Tomato Salad


More recipes

Serves: 10 Ready in: Under 15 Mins

Serves: 3 Ready in: 30 to 60 mins

Serves: 4 Ready in: Under 15 Mins

Serves: 4 Ready in: 15 to 30 mins

Serves: 2 Ready in: Under 15 Mins

Serves: 8 Ready in: 60 mins +

How to Make It

Step 1

Stir the garlic powder, onion powder, dry mustard, black pepper, oil, vinegar, sugar and soup in a large bowl until the mixture is smooth.  Add the carrots, red onion, green onion and yellow pepper and toss to coat.

Step 2

Cover and refrigerate overnight.

Made With

(10 3/4 ounces) Campbell’s® Condensed Tomato Soup

Copper Pennies Carrot Salad

Just like pineapple, we southerners also love our sweet and sour dishes. From salads, to green beans, to pickles, that combination of flavor has long been a southern favorite and Copper Penny Carrots are another dish that falls into that category. Named so because they resemble pennies, it is a cold marinated salad of thinly sliced vegetables - carrots, sweet onion and sweet bell pepper - tossed and left to marinade in a hot, sweet and sour mixture of tomato, vinegar and seasonings. Also known as bronze pennies, they are as fabulous as a holiday side as they are at a barbecue, and perfect for the Easter table.

Even though they are loaded with flavor, they are super simple to make. You want the carrots to be fairly thin slices, though I don't like them paper thin so I cut them about 1/8 to 1/4-inch. Use a mandolin to make it an easy job. You'll also want to cook the carrots only to crisp-tender, but not mushy, so while you could use frozen and even canned, raw carrots shine best in this dish. I use the microwave, but you may also cook them any other way, including boiling them. Add a half of a Vidalia or other sweet onion, also thinly sliced. I prefer sweet onion, but use a stronger onion if you prefer, such as a purple onion.

Add half of a thinly sliced green bell pepper. Remove all of the ribs and slice the green pepper as thinly as you possibly can. Toss.

Heat the tomato soup marinade mixture to boiling, reduce and let simmer for about 5 minutes and pour the hot mixture over the vegetables.

Stir, cover and let it marinade in the refrigerator for 24 hours, removing and stirring occasionally. Use a slotted spoon to transfer to a serving dish and serve as a cold side salad. This salad will keep nicely in the marinade for several days, so you can make it ahead.

Pictured with about a pound of carrots.

Recipe: Copper Pennies Carrot Salad

  • 1 pound of raw carrots , peeled and sliced thin *
  • 1/2 of a medium Vidalia or other sweet onion , sliced very thin
  • 1/2 of a green bell pepper , sliced very thin
  • 1 can of condensed tomato soup
  • 3/4 cup of granulated sugar
  • 1/4 cup of canola oil
  • 3/4 cup of apple cider vinegar
  • 1 tablespoon of Worcestershire , or to taste
  • 1 tablespoon of yellow mustard
  • 1 teaspoon each kosher salt and freshly cracked black pepper , or to taste

Peel carrots, wash and cut them into thin rounds. You should have roughly 4 cups of sliced carrots. Place into a microwave safe bowl, add 2 tablespoons of water, cover and cook on high, about 7 minutes, or until crisp tender. Your microwave time may vary. Drain. Place into a medium to large glass bowl and top with the very thinly sliced sweet onion and bell pepper. Toss.

Meanwhile, in a medium saucepan, whisk together the tomato soup with all of the remaining ingredients. Bring to a boil, reduce heat and simmer for about 5 minutes. Pour hot mixture over the vegetable mixture, cover and refrigerate for 24 hours, stirring occasionally.

Use a slotted spoon to transfer to a serving dish and serve as a cold side salad.

*Cook's Note: Carrots may be boiled if you prefer, just remember you only want them crisp tender, not mushy. Onion and bell pepper may also be diced. This marinade can take up to two pounds of sliced carrots, without increasing the marinade ingredients. Use a whole medium sized Vidalia onion and a whole green bell pepper, both thinly sliced, if you use two pounds of carrots. Substitute a stronger flavored onion, if you prefer. Purple onion is especially colorful. For a nice kick, include some chopped, pickled jalapeno. Though it's not traditional to me, I am told many families serve this as a hot side dish.

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