I frequently make a wilted cucumber salad with dill and red onion for family dinners and thought why not use the same technique with carrots? Since there are only two of us at home right now, I made a small batch using 1 pound of carrots, but this could certainly be doubled, tripled or even quadrupled for large gatherings. —inpatskitchen
about 2 cups
carrots cut into 2 -3 inch match stick size pieces
seasoned rice wine vinegar
chopped fresh dill
thinly sliced red onion
In This Recipe
Sprinkle the cut carrots with the kosher salt. Toss and place in a colander set over a bowl for about 2 hours. The carrots will exude some juice and wilt slightly.
After two hours, thoroughly rinse and drain the carrots.
Combine the carrots with the vinegar, sugar,dill and red onion. Chill in a covered container for few hours, stirring now and then.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!