* Exported from MasterCook *
Vietnamese Pickled Carrots
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup distilled white vinegar
1/4 cup sugar
1/4 teaspoon kosher salt
1/2 cup finely julienned carrots -- peeled
In a small bowl, combine the vinegar, sugar, and salt and stir until the
sugar and salt have dissolved.
Add the carrots and let stand for at least 20 minutes before serving.
If not using right away, cover and refrigerate for up to a week. Drain
carrots well before using.
Makes 1/2 cup (4 two-tablespoon servings)
AuthorNote: These quick pickles are the perfect foil for rich foods. They
are often served alongside fried things and are always piled on top of
meat-filled banh mi sandwiches. If you like, use julienned daikon in
addition to carrots.
Cuisine:
"Asian"
Source:
"Vietnamese Home Cooking by Charles Phan, 2012"
S(Formatted by Chupa Babi):
"April 2013"
Yield:
"1/2 cup"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 57 Calories; trace Fat (0.4%
calories from fat); trace Protein; 15g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 123mg Sodium. Exchanges: 1/2 Vegetable; 1 Other
Carbohydrates.
Nutr. Assoc. : 0 0 0 900497
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