Tangy Sesame Pickled Carrots has become one of my favorite recipes. The vibrant colors and delightful crunch of these pickled carrots bring a burst of flavor to every meal. Whenever I prepare Tangy Sesame Pickled Carrots, I feel a sense of excitement as I imagine all the delicious ways to enjoy them. From topping my quinoa bowls to enhancing rice paper wraps, they are perfect for elevating any dish. This recipe is not only easy to make, but it also offers a healthy and affordable way to add a pop of color and flavor to my kitchen.
Simple Preparation Steps
Preparing Tangy Sesame Pickled Carrots is a simple process that anyone can master. First, I peel and slice eight fresh carrots into thin ribbons using a vegetable peeler. The colorful carrots always look so inviting on my cutting board. Next, I whisk together rice vinegar, sugar, toasted sesame oil, and kosher salt in a mixing bowl. It only takes a few minutes for the sugar and salt to dissolve completely. Sometimes, I like to add a hint of garlic or ginger for an extra punch of flavor. This marinade truly brings the tangy essence that makes these carrots so special.
Combining and Soaking
Once I have my marinade ready, it’s time to combine everything. I carefully place the sliced carrots into a mason jar, making sure they are snug and ready to soak up all the deliciousness. I pour the marinade over the carrots, ensuring they are fully submerged. This step is essential for achieving that delightful pickling effect. After stirring to coat the carrots evenly, I let them soak for at least an hour. The longer they sit, the deeper the flavor becomes. If I’m feeling patient, I’ll even let them chill in the refrigerator for up to a week.
The moment I serve Tangy Sesame Pickled Carrots, I can see the smiles they bring to my family and friends. They make a fantastic crunchy snack on their own or a zesty topping for various dishes. Whether I add them to tacos, sandwiches, or grain bowls, they always add a refreshing twist. Making Tangy Sesame Pickled Carrots has become a fun ritual in my kitchen, and I love sharing this simple yet delightful recipe with others. It’s a tasty way to brighten up any meal!
Table of Contents
Chef’s Notes- Tangy Sesame Pickled Carrots
- Choosing Carrots: Select firm, vibrant carrots for the best flavor and texture. If possible, opt for organic carrots to avoid pesticides.
- Julienne vs. Ribbon: Experiment with different cutting techniques! Julienned carrots provide a classic look, while thin ribbons offer a unique texture and presentation. A mandoline slicer can make this task quicker and easier.
- Marinade Variations: Feel free to customize the marinade. Adding a splash of soy sauce or a teaspoon of chili paste can introduce a deeper umami flavor and a bit of heat.
- Storage Tips: Store the pickled carrots in a clean, airtight mason jar to keep them fresh. Ensure they are submerged in the marinade to avoid spoilage.
- Flavor Development: For the best taste, allow the carrots to marinate for at least one hour. If time permits, let them sit overnight in the refrigerator to intensify the flavors.
- Serving Ideas: These pickled carrots are not just for Asian dishes! Try them on sandwiches, burgers, or as a tangy topping for grilled meats.
- Health Benefits: Pickled carrots are not only delicious but also provide a good source of vitamins and antioxidants. They make for a healthy snack option!
Tangy Sesame Pickled Carrots
4
servings10
minutes5
minutes80
kcal1
hour1
minuteDive into the vibrant flavors of Tangy Sesame Pickled Carrots! This quick and effortless recipe delivers a burst of Asian-inspired tanginess, perfect for elevating your meals. Whether you’re topping quinoa bowls, enhancing rice paper wraps, or adding a zesty kick to tacos, these pickled carrots are a versatile delight. Inspired by culinary masters, this recipe combines simplicity with bold flavors to create a standout side dish that’s both healthy and affordable. Get ready to impress with this colorful, crunchy addition to your kitchen repertoire!
Ingredients
8 fresh carrots peeled and julienned or sliced into thin ribbons using a vegetable peeler
1/2 cup rice vinegar
1/4 cup granulated sugar
2 tablespoons toasted sesame oil
1 teaspoon kosher salt
- Alternative Ingredients:
Carrots: zucchini or daikon radish as a substitute
Rice vinegar: apple cider vinegar or white vinegar
Sugar: honey or agave syrup
Sesame oil: olive oil for a different flavor profile
Salt: soy sauce for a gluten-free option
Directions
- **Prepare Carrots** – Begin by peeling and slicing the carrots into your preferred shape, such as julienned, grated, or ribboned. This should take about 5 minutes. For added texture, you can choose to use a vegetable peeler or a mandoline slicer.
- **Make Marinade** – In a mixing bowl, combine the rice vinegar, sugar, sesame oil, and salt. Whisk thoroughly until the sugar and salt are completely dissolved, approximately 3 minutes. Optionally, add a touch of garlic or ginger for extra flavor.
- **Combine and Soak** – Place the prepared carrots into a mason jar or a small bowl. Pour the marinade over the carrots, ensuring they are fully submerged. Stir to coat the carrots evenly. Allow the mixture to soak for at least an hour to develop flavors. For deeper flavor, let it sit in the refrigerator for up to a week.
- **Serve and Store** – After soaking, give the carrots a final mix before serving. These pickled carrots can be used immediately or stored in the refrigerator for up to a week. They make a great topping for various dishes or a crunchy snack on their own.
Equipment
- mixing bowls
- whisk
- mason jar
- vegetable peeler
Nutrition Facts
- Calories: 80kcal
- Fat: 3g
- Saturated Fat: 0.3g
- Cholesterol: 0mg
- Sodium: 500mg
- Potassium: 150mg
- Carbohydrates: 15g
- Fiber: 3g
- Sugar: 12g
- Protein: 1g
- Vitamin A: 835IU
- Vitamin C: 5mg
- Calcium: 40mg
- Iron: 0.6mg
FAQs- Tangy Sesame Pickled Carrots
Can I use other vegetables for pickling?
Absolutely! You can substitute carrots with zucchini, daikon radish, or cucumbers. Just adjust the marinating time based on the vegetable’s texture.
How long do these pickled carrots last?
When stored properly in the refrigerator, they can last up to a week. However, they are best enjoyed within the first few days for optimal crunchiness.
What can I do if the marinade is too salty?
If you find the marinade too salty, try adding a little more sugar or vinegar to balance the flavors. You can also dilute it with a bit of water.
Can I make this recipe in advance?
Yes! These pickled carrots are perfect for meal prep. Just make sure to give them time to marinate (at least one hour) before serving.
Is this recipe suitable for a gluten-free diet?
Yes, this recipe is gluten-free as long as you use gluten-free soy sauce if you decide to add it. All other ingredients are naturally gluten-free.
