Thursday, March 3, 2011

Wilted Dilled Carrots

Here's a spin on the wilted cucumber salad that I posted a while back...I had ( and still have) a lot of carrots in the house, so we're using them up.

1 pound carrots cut into 2 -3 inch match stick size pieces
1 Tbl kosher salt
3 Tbl seasoned rice wine vinegar
1 Tbl sugar
2 Tbl chopped fresh dill
1/2 cup thinly sliced red onion

Sprinkle the cut carrots with the kosher salt. Toss and place in a colander set over a bowl for about 2 hours.  The carrots will exude some juice and wilt slightly.  After 2 hours, thoroughly rinse and drain the carrots.  Combine the carrots with the vinegar, sugar, dill and red onion.  Chill in a covered container for a few hours, stirring now and then.

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