Tannie Gesie's Marvellous Salad

By Peter van Noord | Published 1 November 2009

A copper penny salad.

My grandmother used to make copper penny salad, and I recently had it again at Tannie Gesie Smit’s house in Koringberg. I must have laid the compliments on really thick, because the next time I saw her, she shoved a piece of paper in my hand. It was the recipe, written out in her elegant handwriting.

You’ll need (for 6)
• 1kg carrots, cleaned and sliced
• 2 green peppers, cut in strips
• 2 large onions, sliced in rings

FOR THE MARINADE
• 1 packet tomato soup
• 1½ cups water
• ½ cup oil
• ¾ cup vinegar
• 1 cup sugar
• 1 tablespoon Worcestershire sauce
• 2 tablespoons prepared mustard
• salt and pepper, to taste

Here’s how
1. Al dente. Boil the carrots for 10 minutes or until just tender, and drain. Combine the carrot, pepper and onion in a large bowl.
2. Hot sauce. Mix the marinade ingredients and boil for 4 minutes in a saucepan, stirring continuously.
3. All together now. Pour the hot marinade over the salad, cover (with a lid, clingwrap or tinfoil) and leave to cool.
4. Let it steep. Put the salad in the fridge and wait at least two days before serving it.

Tannie Gesie says: “Enjoy!”

Other recipes to try out:
Mielie bread
Green beans with cherry tomatoes and almonds

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