Aurora Catering's

Julienne Carrots and Red Onion Salad Condiments
Yield about 1 Pint each

Juliened Carrot SticksIngredients
1 CUP RICE WINE VINEGAR (Sushi grade, divided)
1 TBSP PEPPERCORNS (Divided)
2 PODS FRESH GARLIC (Peeled, and left into toes)

1-1/2 LBS FRESH CARROTS (Peeled, Julienned)
2 MEDIUM RED ONIONS (Cut into very thin rings)

 

Equipment

2 - 1 PINT PLASTIC-SEALABLE CONTAINERS

Method
Divide the vinegar, peppercorns and garlic; and place in the pint containers.  Next place the carrots in one container and the red onions in the other.  OR you can mix them together.

 

Refrigerate for at least 30 minutes (really! the vinegar with pickle them that fast!)

 

Plate Presentation
Strain the vegetables and place in a bowl, serve with BBQ Hamburgers, Salads or over Red Beans and Rice (Really!!).

 

Chef's Notes:
Trust me!! Try the red onions over Red Beans and Rice.... This was a favorite of my Uncle Harold!

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright 1995 - 2018 Aurora Catering, Inc. All rights reserved.
Revised: February 21, 2018.