Pickled Carrot


This is Catch-Up week for the Wednesday with Donna Hay group.  This was quite a challenge for ma since there were many recipes I missed.  I did not belong to the group when it first started so there are a whole bunch of exciting recipes that preceded my participation.  Then in the two years, I have been cooking Donna Hay recipes, there were various times, I had to take a short leave and missed a number of additional recipes.   I was so confused with all the possibilities and this might seem a strange choice but I am fussy about carrots.  I don't like them in soup but in some salads, I find they add a nice crunch.  The dressing for this carrot recipe hit the spot.

 I did sub in red pepper in place of the spicier chili pepper out of respect to hubby who likes a "quiet" food - no snap, crackle or pop.  Despite the lack of the chili pepper, the dressing was delicious and the very thin carrots could be eaten by my one year old granddaughter.  

 Since the recipe is online, I am sharing it here today.
pickled carrot

2 small red chillis, sliced (1/2 cup red pepper, chopped)
2 cloves garlic, crushed (only 1)
2 tablespoons ) sugar
¼ cup  lime juice
¼ cup  rice vinegar
¼ cup  soy sauce
4 carrots, peeled and thinly sliced

Method:



Place the chilli, garlic, sugar, lime juice, vinegar andsoy sauce in a non-metallic bowl and stir until the sugar is dissolved.

 Add the carrot and toss well to coat. 

Cover and refrigerate for 1 hour. 

Makes 3 cups.

Comments

  1. TorviewtorontoApril 29, 2015 at 2:39 PM

    this looks fabulous

    ReplyDelete
  2. JMS~JOY in the arts!April 29, 2015 at 5:58 PM

    What fun! Thank you for this!

    ReplyDelete
  3. KayteApril 29, 2015 at 6:23 PM

    Oh I need to go back and make this one as well as I missed it, too. It looks delicious...too funny on the husband's tastes, lol, here it is the husband who likes all the spice and me who likes things nice and boring...lol. I am loving Catch-Up Week!!

    ReplyDelete
  4. gluten Free A_Z BlogApril 29, 2015 at 9:28 PM

    I'm with your hubby. I don't think I could eat the hot peppers! Your version is perfect!

    ReplyDelete
  5. Danielle @ Poor and Gluten FreeMay 10, 2015 at 6:25 PM

    Oooh, I love this! My husband loves pickled veggies (especially Italian-style pickled eggplant) and this looks great. Thanks for sharing it on Waste Not Want Not Wednesday, I've pinned it :)

    ReplyDelete
  6. TeaLadyMay 14, 2015 at 3:13 PM

    My son would love these. So pretty and colorful.

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I
Read more