Vinegared Carrots

May 27, 2023May 27, 20230 11

Vinegared Carrots recipe for a healthy snack

by The Chefin Appetizer

Prep

10 min

Cook

0 min

Ready In

15 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Vinegared carrots are a popular side dish in Japanese cuisine. They are often served alongside sushi or sashimi and are also commonly found in bento boxes. The dish is simple to prepare, but it packs a punch of flavor. The vinegar adds a tangy, acidic taste that pairs well with the sweetness of the carrots. This recipe also calls for toasted sesame seeds, which add a nutty flavor and a bit of crunch to the dish.

Instructions

1.	Peel and cut the carrot into thin, matchstick-sized pieces. Place them in a small bowl.
2.	Sprinkle the salt over the carrots and mix well.
3.	In a separate bowl, combine the rice vinegar, soy sauce, and mirin. Whisk well to make sure everything is incorporated.
4.	Pour the mixture over the carrots and toss well to coat.
5.	Let the carrots sit for at least 10-15 minutes before serving.
6.	Sprinkle the toasted sesame seeds over the top and enjoy!

PROS

Vinegared carrots are a quick and easy snack that is packed with flavor and nutrients.

They are low in calories and high in fiber, making them a great option for people who are trying to lose weight or maintain a healthy diet.

CONS

Some people may find the taste of vinegar to be too strong.

The recipe calls for mirin, which is a type of Japanese sweet rice wine.
If you don’t have this on hand, you may need to substitute it with something else, which could change the taste of the recipe.

HEALTH & BENEFITS

Carrots are a great source of beta-carotene, vitamin A, and antioxidants.
They are also high in fiber, which can support digestive health and help to lower cholesterol levels.
The vinegar in this recipe may also have some health benefits, including improving insulin sensitivity and aiding in weight loss.

	1 large carrot
	1/2 teaspoon salt
	1 tablespoon toasted sesame seeds
	2 1/2 tablespoons rice vinegar
	1 tablespoon soy sauce
	1 1/2 tablespoons mirin