Saturday, April 13, 2013

[MC-AllEthnic-Recipes] Vietnamese Pickled Carrots - 2 pts plus

 

                      
* 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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