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Copper Pennies Carrot Salad

This classic carrot and raisin salad combines tender carrots and plump raisins in a tangy-sweet vinegar dressing. It's simple, make-ahead, vegetarian, and naturally gluten-free, with flavors that improve after chilling.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds fresh carrots peeled and sliced into 1/4-inch rounds
  • 1 medium yellow onion diced
  • 1 green bell pepper diced
  • 1/2 cup raisins
  • 1/2 cup vegetable oil
  • 1/3 cup white vinegar
  • 1/3 cup granulated sugar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Equipment

  • Large pot
  • Sharp chef's knife
  • Cutting board
  • Colander
  • Medium mixing bowl
  • Wooden spoon
  • Measuring cups and spoons
  • Airtight glass container

Method
 

  1. Peel and rinse 2 pounds of carrots, then slice into 1/4-inch rounds.
  2. Fill a large pot with 6 cups of water, bring to a rolling boil over high heat, and add a pinch of salt.
  3. Add the sliced carrots to the boiling water and cook for 8 to 10 minutes until tender-crisp.
  4. Drain the carrots in a colander and rinse under cool running water to stop cooking, then let drain completely.
  5. While the carrots cool, dice 1 medium yellow onion and 1 green bell pepper into 1/4-inch pieces.
  6. In a mixing bowl, combine the cooked carrots, diced onion, diced bell pepper, and 1/2 cup raisins.
  7. In a small bowl, whisk together 1/2 cup vegetable oil, 1/3 cup white vinegar, 1/3 cup sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder until emulsified.
  8. Pour the dressing over the carrot mixture, stir gently to coat, cover, and refrigerate for at least 2 hours or overnight.

Notes

Make this salad 1 to 2 days ahead; the flavors will deepen beautifully. Stir before serving.