Quick Pickled Carrot Noodles - The Vegan Eskimo


I call these Quickled Carrots, quick and pickled all in one. Super quick to make compared to the traditional pickle. Here used a sciency method with salt to extract the moisture out of the carrot noodles fast, then given a rinse and then added flavour, tossed and let rest for a few minutes in the fridge, and there you go ! Done !

This dish is a perfect side dish to any heavy or flavourful Asian main course, as it can act as a palate cleanser as well. This quickle can easily be served along with another quickle; the Asian Style Cucumber Salad in Strips.

Serves 4 as side dish


  • 4-5 carrots
  • 3 tablespoons salt (for sweating)
  • 2 tablespoons water
  • 2 tablespoons mirin
  • 1 tablespoon household vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon granulates sugar
  • 2 garlic cloves
  • 1 teaspoon red pepper corns
  • 1/4 teaspoon chili flakes and seeds
  • Sesame seeds for garnish

What you will need

  • Cutting board and knife
  • 1 vegetable peeler
  • 1 spiralizer or vegetable peeler
  • 1 bowl
  • 1 strainer
  • Measuring spoons
  • 1 spoon to stir
  • 1 grater


  1. Peel and chop the ends of the carrots. Spiralize them on the small noodle setting. If you dont have a spiralizer, just use a vegetable peeler to create long noodles, this does take a little bit longer though.
  2. Put noodles into a bowl or tupperware and add in the salt. Mix well and let sit for about 5 minutes. Then add the carrots to a strainer and wash of all the salt over the sink. Let rest and drain while you mix the sauce.
  3. Peel and finely grate the garlic into a bowl, add in the water, rice vinegar, sweet soy sauce, sugar, red pepper corn and chili. Mix well.
  4. Add in the carrots and infuse them in to the mixture. Refrigerate for some minutes before serving, 30 minutes is great, 5 minutes will do fine though. Sprinkle with sesame seeds as a garnish.

Enjoy !