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
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- 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 !
