Carrot salad can be eaten plain with any meal, or it can be added to nuoc cham. It can be kept in the refrigerator for two or three days if stored in its liquid.
2 c. water
4 tbsp. white vinegar
2 tbsp. sugar
1 tsp. salt
4 to 5 carrots
*For a variation on this simple salad, try adding about 1 c. grated Asian radish (also called daikon) to the mixture.
1. In a small bowl, combine water, vinegar, sugar, and salt. Stir until sugar and salt are dissolved.
2. Peel the carrots and shred finely with a grater.
3. Pour liquid over shredded carrot. Cover and refrigerate overnight.
4. Drain salad in a colander. Serve at room temperature in individual bowls.
Preparation time: 10 minutes
Chilling time: overnight
Carrot salad adds a splash of color —and flavor—to any meal.