Ingredients
| sugar | 2/3 cups | |
| salt | 1 1/2 tsp | |
| white distilled vinegar | 1 cup | |
| water | 1 cup | |
| carrots | 2 whole | |
| large | ||
| bean sprouts | 1 1/2 lbs | |
| scallions | 4 whole | |
| 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. |