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Carrot and onion pickle

Kylie Kwong from Kylie Kwong Heart and Soul
Sharp, sweet and tangy, Kylie Kwong's light pickle has bite and adds a refreshing contrast to fried snacks and indulgent treats

Carrot and onion pickle

Method

1. Using a mandolin or a very sharp knife, finely slice the carrots along their length into fine ribbons.

2. Place the carrots and sliced onions in a bowl, sprinkle with sugar and salt and mix well.

3. Cover with plastic wrap and leave to stand for 15 minutes. Add the vinegar along with the fish sauce and set aside for a further 15 minutes, or until the vegetables are slightly softened and have a pickled flavour.

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Serves: 6

Prep: 15 min, plus 30 mins standing

Ingredients
2 small carrots, peeled
1 small white onion, finely sliced
1 tbsp Sugar
2 tsp sea salt
125ml Japanese rice wine vinegar
2 tsp Fish Sauce