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
This simple vinegary salad is easy to make. It is a popular accompaniment to many Vietnamese meals.
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Servings: 1 cup
Equipment
- Vegetable peeler
- Small bowl
Ingredients
- 2 medium Carrots, peeled
- ½ cup Water
- 3 tbsp Lemon juice
- 3 tbsp Sugar
- ⅛ tsp Red pepper powder (Cayenne OK)
- ¼ tsp Salt
Instructions
- 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.
Notes
- Shredded turnip, daikon radish, celery, onion, bell pepper, or a combination, may also be prepared in this fashion.
Nutrition
Calories: 202kcal | Carbohydrates: 52g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.02g | Sodium: 673mg | Potassium: 457mg | Fiber: 5g | Sugar: 43g | Vitamin A: 20495IU | Vitamin C: 31mg | Calcium: 56mg | Iron: 1mg
