Marinated Carrot Salad

 

Photos by Mary Oswald

Photos by Mary Oswald

Yield: 4 servings

2 cups water
4 tablespoons white vinegar
2 tablespoons sugar
1 teaspoon kosher salt
5 large carrots

Combine water, vinegar, sugar and salt in a small bowl. Stir until sugar and salt are dissolved; set aside.

Peel carrots. With grater or food processor, shred and place into medium bowl. Pour the liquid over shredded carrots and stir to combine. Cover and refrigerate overnight to set flavors. Remove from refrigerator one hour before serving and drain liquid. Serve at room temperature.

––Recipe developed for Edible Omaha by
Julie Kolpin and Mary Oswald

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