Oma’s Happy Copper Penny Salad
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!
- 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
- A dash of black pepper
- Plump raisins
- 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.)
- 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.
- Strain the boiled carrot pieces and put them in a glass dish. Pour the sauce over them and coat evenly.
- Cover and refrigerate overnight.
- Enjoy cold the next day.