Reviewed: Dec. 7, 2008

My mom always makes this for every special occasion (she doesn't add the celery though) and my family can never get enough. I love it, but my husband doesn't care for this though.

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2 users found this review helpful

Reviewer:

Katie

Cooking Level: Beginning

Living In: Plains, Texas, USA

Reviewed: Jun. 2, 2008

I love the taste of this. I use 3 pounds of carrots and omit the peppers (not a huge fan of peppers). People always comment on how good this tastes.

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7 users found this review helpful

Reviewer:

Kerri H.

Cooking Level: Intermediate

Home Town: Saint Albans, Vermont, USA

Living In: Fairfield, Vermont, USA

Reviewed: Jul. 13, 2007

I USED HALF OF THE SUGAR,AND HALF OF THE VINEGAR,JUST RIGHT

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22 users found this review helpful

Reviewer:

vincent

Cooking Level: Intermediate

Living In: Pensacola, Florida, USA

Reviewed: Sep. 21, 2005

This is a recipe my mother used to make, and it's like home food to me. However, my son & husband do not care for it as much as I do - because of the texture of the cooked carrots. I probably won't make it again for that reason.

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8 users found this review helpful

Reviewer:

dwieberg

Cooking Level: Intermediate

Home Town: Elmira Heights, New York, USA

Living In: Ellijay, Georgia, USA

Reviewed: Jun. 6, 2004

EXCELLENT RECIPE. My family very much enjoys this salad.

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0 users found this review helpful

Reviewer:

chicha bella

Reviewed: Dec. 25, 2003

I enjoyed this recipe as a starter/build on recipe. However, the next time I prepare it, as a matter of personal preference I would only cook the carrots a couple of minutes or not at all. For my taste the marinade was a little too sweet, I would cut the sugar or increase the vinegar. Also, I felt that a splash of worcestire and prepared mustard would have jazzed this recipe up. I enjoy things zesty and spicy so I would throw in some pepper flakes and garlic. The recipe said to chop, which to me indicates smaller pieces. The next time I will cut the peppers, onions, and celery, it will be a little closer to bite size, to equal the carrots. I might try this recipe again with some modifications.

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47 users found this review helpful

Reviewer:

TAYL5286

Reviewed: Dec. 7, 2003

Absolutely wonderful taste!!!!

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0 users found this review helpful

Reviewer:

MELISSAGAB

Reviewed: Sep. 16, 2003

My husband loves carrots. I decided to make him copper penny, he had never tasted it. when I made this recipe I cut the sugar (Splenda) and the oil in half. It made a thicker dressing that clings to the carrots. A big hit with Hubby!

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19 users found this review helpful

Reviewer:

EMSTUFF

Reviewed: Sep. 5, 2002

I've made this recipe several times with a few modifications. Basically, I'm using it for the dressing part of the recipe -- I do not modify that part. For the veggies, I usually use carrots, green beans, sliced beets, and sliced onions. If I'm in a rush, I'll use (gasp!) canned carrots and green beans. Reminds me of a salad I've gotten at a German restaraunt. Very nice with German food since I don't care for the typical sauerkraut. Great recipe!

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22 users found this review helpful