Carrot Salad (Goi co rot)

This is a simple Vietnamese carrot salad that can be eaten plain or added to nuoc cham (Vietnamese sauce). It can last 2-3 days in the refrigerator if stored in its liquid.

The ingredients are simple:

2 cups water
4 Tbsp white vinegar
2 Tbsp sugar
1 tsp salt
4-5 carrots, shredded on box grater
1. Combine first four ingredients in a bowl and mix until sugar is dissolved
2. Pour liquid over shredded carrots. Cover and refrigerate over night.
3. Drain carrots in colander and serve at room temperature in individual bowls.

NOTE: 1 cup Asian radish or daikon can also be added if desired.

This is a super easy way to prepare carrots and it's a great side dish or snack. I like it because it's a yummy, quick pickled salad. For me, this salad needed a little more salt, so if you want to add another teaspoon of salt, it won't hurt it. I also like mine a little more vinegary, so if you want to add another Tbsp of vinegar, that will add more zing to it.