Vinegared Carrots

This lightly pickled condiment can be served on its own as a palate-refreshing side salad as well as on sandwiches. Peeled daikon radish can be substituted for half of the carrots.

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  • Servings: MAKES ABOUT 2 CUPS

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  • 1 pound carrots
  • 1/2 teaspoon coarse salt
  • 1 1/2 cups water
  • 1/4 cup rice vinegar
  • 2 tablespoons sugar

How to make this recipe

  1. Julienne the carrots on a mandoline or coarsely grate them on a box grater. In a colander, toss the carrots with the salt. Let stand in the sink for 30 minutes to drain, then rinse, squeeze dry and transfer to a bowl.

  2. Meanwhile, in a small saucepan, combine the water with the vinegar and sugar and bring to a boil, stirring until the sugar dissolves. Remove from the heat and let the dressing cool to room temperature. Pour the dressing over the carrots and stir them gently. Let the carrots stand for at least 1 hour. To serve, lift the carrots from the liquid with a slotted spoon.

Contributed By Published June 2000

491143 recipes/vinegared-carrots 2013-12-06T23:55:49+00:00 Jeffrey Alford, Naomi Duguid spring|summer|fast-column|pickling|asian|southeast-asian|vietnamese|salads|sauces-and-condiments|side-dishes|6|make-ahead|no-cook|vegetarian june-2000,pickled carrots,pickled vegetables,carrot salad,vinegared carrots,Naomi Duguid,Jeffery Alford recipes,vinegared-carrots 491143

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