Try as a side dish with Indian or Japanese dishes. Also good with rice or salads.
2 Carrots – peeled & thinly sliced on a diagonal/julienne style
1 tbsp Salt – table or cooking salt
75ml. Cider vinegar – or white wine vinegar or rice vinegar
15g Sugar – caster is preferred
Optional : add a few very thin slices of red onion to the carrots
Salt the carrots and let them drain for 2/3 hours.
Dab away excess salt and put into a clean bowl.
Mix sugar & vinegar together until dissolved and pour over the carrots. Leave for 2 hours, mixing every half hour if they are not completely submerged.
Serve at room temperature when ready.
Tip ~ Keeps for three days in the fridge, in the vinegar but will lose crunch gradually.