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Prep time
15 minutes
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Cook time
15 minutes
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Makes
about 2 cups
Author Notes
I do this all the time with cucumbers for a salad, condiment, or side dish. But in the winter, carrots make an excellent substitute! —Erin Jeanne McDowell
Ingredients
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1/4 cup
rice vinegar (60 g)
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1 tablespoon
soy sauce (16 g)
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2 tablespoons
sugar (13 g)
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1 teaspoon
red curry paste (7 g)
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1 tablespoon
sweet chili sauce (17 g)
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2
cloves garlic, thinly sliced (10 g)
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1/2
red onion, thinly sliced (85 g)
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1
bunch carrots, thinly sliced into discs or strips (454 g)
Directions
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In a medium bowl, mix the rice vinegar, sugar, soy sauce, curry paste, chili sauce, and garlic to combine. Make sure the sugar is dissolved.
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Add the veggies and toss to coat. Allow to marinate for at least 15 minutes (the longer they go, the more tender and flavorful the vegetables will be).
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, Savory Baking, came out in Fall of 2022 - is full of recipes to translate a love of baking into recipes for breakfast, dinner, and everything in between!
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