Eat the rainbow they say. Eat more raw and uncooked as well. Sometimes it hard. BUT this recipe isn’t hard, it’s literally peel and soak. I always have some in the fridge and literally make a batch every second week. I find it an easy way to add crunch and zing to meals. Be it in burgers or tacos for dinner or when I’m making a batch of salads for lunches.
You’ll need a julienne peeler or mandolin with a fine julienne setting. The best is a fine julienne peeler (these are similar to what I have by OXO and Zyliss), but you could just use a speed peeler for just wide flat ribbons..
2 medium carrots | 250 ml bottle of rice wine vinegar | 2 tea spoon salt | 2 tea spoon sugar
cracked black pepper
500 ml jar | regular peeler | julienne peeler
Top and tail carrots, peel off skin and then julienne peel them till as much is gone
Put carrot in jar, followed by remaining ingredients, put lid on a give a shake
Store in fridge and use as you like
When I’m in a rush I make a batch as I start whatever meal I’m in the process of making.