• Pickled carrots

    Serves: 5 as a garnish
    Cooking Time: 2 hours 30 minutes (or up to 1 week) + extra, to cool


    • 1 large carrot
    • 110ml water
    • 110ml rice wine vinegar
    • 65g sugar



    Peel the carrot, slice as thinly as possible lengthways using a mandoline and julienne the carrot.


    In a small saucepan, bring the water, vinegar and sugar to a boil, reduce the heat and simmer until the sugar has dissolved. Allow to cool before pouring over the carrot. Cover and refrigerate to pickle, 2 hours or for up to 1 week. Serve as a garnish for the vegetable rice paper rolls with peanut sauce (see F&HE October 2014, page 73).