- 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).