Pickled carrot & mooli

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

Prep:15 mins
plus at least 1 hr pickling, no cook

Easy

Nutrition per serving

kcal 12
fat 0g
saturates 0g
carbs 3g
sugars 2g
fibre 0g
protein 0g
salt 0.8g

Ingredients

½ mooli (about 225g), peeled and cut into matchsticks
1 carrot, cut into matchsticks
3 tbsp rice vinegar
3 tbsp caster sugar

Method

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.