Vinegared Carrots

1. 1

   Julienne the carrots on a mandoline or coarsely grate them on a box grater.

2. 2

   In a colander, toss the carrots with the salt.

3. 3

   Let stand in the sink for 30 minutes to drain, then rinse, squeeze dry and transfer to a bowl.

4. 4

   Meanwhile, in a small saucepan, combine the water with the vinegar and sugar and bring to a boil, stirring until the sugar dissolves.

5. 5

   Remove from the heat and let the dressing cool to room temperature.

6. 6

   Pour the dressing over the carrots and stir them gently.

7. 7

   Let the carrots stand for at least 1 hour.

8. 8

   To serve, lift the carrots from the liquid with a slotted spoon.

* Per serving · 4 servings · Values may vary.

No additional tips available.