Marinated Carrots
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Credit: Mai Pham, Chef/Owner, Lemon Grass Restaurant, Sacramento, Calif.
The National Culinary Review, June 2013
Ingredients
½ cup sugar
½ cup white vinegar
½ t. salt
3 carrots, peeled, shredded in matchstick-size strips, rinsed
Instructions
½ cup sugar
½ cup white vinegar
½ t. salt
3 carrots, peeled, shredded in matchstick-size strips, rinsed
Yield
4 servings
Tags
Side, The National Culinary Review, Vegetarian
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