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Author Notes: This salad was inspired by those lovely pickled carrots you typically get on a banh mi sandwich. They’re so good, I always find myself wishing for more. The obvious solution was to just make my own, which is really pretty easy. Not to mention, when you make your own, you can do things like add chiles for some extra kick. And while a big plate of pickled carrots is probably delicious, adding some cucumbers and peanuts for crunch, a super simple chile lime dressing, and a few fresh herbs makes it even better. Best carrots ever? I think yes. —Sarah | Wisconsin from Scratch
- 1/2 pound carrots, scrubbed clean (about 4 medium carrots)
- 1 jalapeno pepper
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup water
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon chile garlic paste
- 1 medium Persian (or other seedless) cucumber, thinly sliced (about 1 cup)
- 1/4 cup (loosely packed) cilantro leaves
- 1/4 cup dry roasted peanuts, roughly chopped
- 1 large scallion, thinly sliced
- Use a mandoline or vegetable peeler to cut the carrots into thin ribbons. Slice jalapeno pepper into very thin slices, then combine with the carrots in a medium bowl. Add the salt and sugar, and toss to mix evenly. Let stand for 5 minutes.
- Combine the water and rice vinegar, then pour over the carrot mixture in the bowl. Let stand, stirring occasionally, for about 20 minutes.
- Drain liquid from carrots and place in a large bowl. Stir together the chile garlic paste and lime juice, add to the carrots, and toss to coat. Stir in the cucumbers, ⅔ of the cilantro leaves, ⅔ of the peanuts, and ⅔ of the scallions. Arrange salad on a plate and top with the remaining cilantro, peanuts, and scallions.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad