Try this Pickled Carrots (Carot Chua) recipe, or contribute your own.
Suggest a better descriptionThese pickles are often served as an accompaniment to grilled foods that are wrapped in lettuce and herbs at the table. You may also substitute daikon, radish, turnip, cucumber, garlic, etc. Peel the carrots; cut crosswise into 1/8-inch rounds. Combine the vinegar, sugar, salt and 1/2 cup of water in a small saucepan. Bring to a boil. Remove and let cool to room temperature. Add the carrot rounds to the mixture and marinate for at least 1 hour. Drain the carrots before using. Pickled carrots can be stored in a covered jar and refrigerated for 2 to 3 weeks. Mote: For a more appealing presentation, you can try carving the carrots into decorative shapes before slicing. Yield: 2 cups. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. ISBN 1-55670-095-4 This is the very basic recipe that can be, as noted, varied almost infinitely. I most often see this done with about equal amounts of daikon and carrot shreds rather than the rounds.
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 249 | ||
Calories from Fat: 5 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 130mg | 4 % | |
Potassium 626.5mg | 16 % | |
Total Carbohydrate 57g | 17 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 51.1g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 249
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