Pickled Bean Sprout and Carrot Salad
ingredients
all
2/3 cups sugar
1 1/2 tsp salt
1 cup white distilled vinegar
1 cup water
2 whole carrots
large
1 1/2 lbs bean sprouts
4 whole scallions
0.5-inch lengths
cilantro leaves
for garnish
cookware
  • sauce pot
  • mixing bowl
1
Make a brine by combining sugar, salt, vinegar and water. Stir over medium heat until dissolved. Remove from heat and cool slightly.
2
Peel and cut carrots into julienned pieces. Place carrots, sprouts and scallions in a large bowl. Pour brine over the vegetables, and toss. Make sure all of the vegetables get exposed to the brine.
3
Let sit to marinate at least 30 minutes.
4
Garnish with cilantro leaves.