Carrot Sunomono

4-5 medium carrots cut into matchsticks or shredded
3 scallions sliced on a bias

1/4 C rice vinegar (or white wine vinegar)
1 t freshly grated ginger-root
4 t sugar
1 t salt

Dress the vegetables with the vinegar mixture and let sit 30 minutes to an hour before serving, stirring several times. If desired, drain the excess vinegar from the carrots before serving.

Sunomono are Japanese quick pickles/salads which can be made from just about any vegetable and many fruits.  The recipe above could be modified by using any combination of: cucumber, daikon, radish, turnip, jicama, celeriac, etc.


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