Copper Penny Salad

Copper Penny Salad

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Looking for simple dinner recipes? This colourful and crunchy salad is delicious and is the perfect salad to enjoy throughout summer.

  • Recipe serves2-4
  • Preparation time20 minutes
  • Cooking time120 minutes


  • 1 kg Carrots, sliced into rings
  • 1 Red pepper, sliced
  • 250 ml Water
  • 125 ml Cooking oil
  • 10 ml Worcester sauce
  • 2 Onions, sliced into rings
  • 1 KNORR Spaghetti Bologanise Dry Cook-in-Sauce
  • 125 ml Rice wine vinegar or white vinegar
  • 200 g White sugar
  • 7 ml Prepared mustard


  • Boil carrots until half cooked, drain and rinse in cold water.
  • Layer carrots, onion and red pepper in a container with a lid.
  • Mix remaining ingredients in a saucepan, cook for two minutes, stirring continuously.
  • Pour mixture over carrots and close the dish.
  • Allow to stand for 2 hours before serving.
  • This salad can be served warm or cold.