Cook time
Recipe Difficulty
Yield
Makes about 1 1/2 cups
Ingredients
- 1 cup rice vinegar
- 1/2 cup granulated sugar
- 1 1/2 cups julienned carrots
Directions
- Whisk together vinegar and sugar until sugar is dissolved. Pour vinegar mixture into a heavy zip-lock plastic bag. Add carrots and squeeze bag to coat carrots with vinegar mixture; seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 12 hours or up to 24 hours.
- Drain carrots, discarding vinegar mixture.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
21 calories, 0.1 g fat, 0.3 g protein. 5.1 g carbohydrate, 0.9 g fibre, 21 mg sodium