Vegan Mofo 2010 – Day 24
There’s nothing nicer than a good carrot sambal (or pickled carrot salad) to serve with a nice curry.
It’s also very easy to make.
Take 2 large carrots and grate finely.
Add 1/2 teaspoon of salt per cup of carrot.
Add 1/4 teaspoon of sugar per cup of carrot.
Add some finely sliced fresh red cayenne or birds eye chilli (the volume will depend on how hot you like it – try one and test the heat)
1 tablespoon of white wine vinegar per cup of carrot.
Mix all of the ingredients well with a fork and then cover for 30 – 40 minutes. This will allow the carrots to sweat and the rest of the flavours to mix. The end result is a spicy and tangy carrot sambal that can be eaten on the side of a plate with a nice hot curry or even mixed into the dish and eaten.
(Creative Commons image from Flickr user MwaO)