This Vietnamese inspired pickle is adapted from a recipe seen here at Tea's Blog, Tea and Cookies. I love the fresh rice rolls from Salad King which I featured in this post. I have used fresh carrots, but these pickled ones are better. I used daikon and carrots, but don't really care for the taste of daikon and will use carrots only in the future.
Method:
Thinly slice carrots (/daikon with a sharp knife or mandoline. Do not use a grater. Pack carrots in a 500 ml jar. I used two carrots for this quantity.
Mix 1/2 cup vinegar, rice or white
2 tbsp sugar or sweetener
1/2 tsp salt
Pour over the carrots. Add water to cover the vegetables.
Let it marinate for at least 24 hours before adding to salads or fresh rice rolls.
2 comments:
This isn't Thai. Actually, this is a Vietnamese dish mainly used in spring rolls and banh mi sandwiches or eaten in salads.
Thanks for the correction. We have many Viet-Thai restaurants here and it is hard to know what dish comes from which country.
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