Mix gently carrot, radish, and salt together in a medium bowl. Let stand for 10 minute
Transfer to a sieve or colandar and rinse.
Squeeze the mixture to remove excess water.
Place carrot and radish in a medium bowl.
Add sugar and vinegar; toss to coat.
Cover and marinate in the refrigerator for 2 hours. This is best served chilled.
The original recipe says to cook the carrots in a small amount of water until crisp/tender and drain. Sometimes I do, sometimes I don't. Depends on how crunchy you like your salad.
Place carrots in a serving dish.
Combine remaining ingredients and whisk together well. Pour over carrots, cover and chill for several hours or overnight.
Be sure you serve with a slotted spoon.
Hard-boil the eggs.
Put eggs in cold water.
Keep changing the water to keep it cold.
Shell the eggs.
Put eggs in a container and place in the refrigerator next to the pickled beet liquid.
Next day, cover eggs with the liquid.
Put back in refrigerator for 3 or 4 days.
Stir or shake occasionally so eggs color evenly.
Serve cold.
killet over medium heat. Add pickled carrot and daikon, kimchee, and rice
Pickled Cucumber and Carrot: Mix the rice vinegar, sugar
t, but since the original recipe called for a 6 pound
br>Meanwhile, for pickled vegetables, mix together cucumber, carrot, chili and 1
ize pan, heat the grated carrot, oats, milk, water, and salt
arnish with lime wedges and pickled vegetables.
For the pickled beans, place beans in medium
nd thinly slice or julienne carrot; thinly slice cucumber (I quartered
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
read, tempeh, jalapeno slices, pickled daikon, carrot, cucumber, and cilantro into serving
*Mazola oil work best in recipe.
ven layer of frosting. (See recipe for Fluffy Cream Cheese Frosting
Finely shred wood ear mushroom, carrot and taro.
2. Beat
ith a little whipped cream (recipe follows) or cinnamon on top
or 3 weeks for the best flavor.
NOTE: The amount
ounds. Peel and cut the carrot into 1/2 inch pieces
n a medium bowl. Add carrot and cucumber; toss to coat