Pickled carrot & mooli
By Jeremy Pang
Contains pork – recipe is for non-Muslims only
Slice these vegetables into matchsticks, then pickle for a delicious Chinese accompaniment to BBQ pork – perfect for filling bao buns
plus at least 1 hr pickling, no cook
Nutrition per serving
- ½ mooli (about 225g), peeled and cut into matchsticks
- 1 carrot, cut into matchsticks
- 3 tbsp rice vinegar
- 3 tbsp caster sugar
Pack the mooli and carrot into a jar or small bowl. Mix together 250ml warm water and the vinegar, sugar and 2 tbsp sea salt until the sugar and salt have dissolved.
Pour the mixture over the mooli and carrot. Pop on the jar lid or cover the bowl with cling film and leave for at least 1 hr or up to 3 days. Will keep for 1 week in the fridge.