This distinct carrot salad can be found in some fashion on most Vietnamese tables. This pickled vegetable dish is used to add a sweet-vinegary contrast to main meals, vegetable plates, and is often added that ever-present Vietnamese table sauce, Nuoc Cham.
Vietnamese Carrot Salad- Goi Ca Rot
- Vegetable peeler
- Small bowl
- 2 medium Carrots, peeled
- ½ cup Water
- 3 tbsp Lemon juice
- 3 tbsp Sugar
- ⅛ tsp Red pepper powder (Cayenne OK)
- ¼ tsp Salt
- Shred carrots into 2-inch lengths. Combine water, lemon juice, sugar, red pepper, and salt in a bowl jar with lid. Stir or shake until sugar dissolves. Add shredded carrots, cover and refrigerate for 2 hours or more to allow flavors to blend.
- Shredded turnip, daikon radish, celery, onion, bell pepper, or a combination, may also be prepared in this fashion.