Ginger Carrots

2 medium-sized carrots

¼ white vinegar

1 Tbsp. sugar or 2 tsp. honey

2 tsp. water

2 tsp. soy sauce (or tamari)

2 tsp. grated fresh ginger

Peel the carrots; cut them into 2-inch lengths and then each length into skinny strips.  Scatter the cut-up carrot on a clean dish towel.  Lightly salt.  Let sit for about 15 minutes.  Squeeze the carrot strips in the towel to remove the moisture.  In a bowl, stir together the remaining ingredients; add the carrots and toss.  Carrots prepared this way will store for several days in the refrigerator and make a healthful, delicious palate cleanser.  For variation, use half daikon radish and half carrot.

TIP: Store your fresh ginger in the freezer.  It won’t mold or go soft and you can very easily grate it into a fine mash using a coarse-sized grater.


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