Pickled Carrot & Mooli Recipe - BBC Good Food

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• Pickled carrot & mooli

Pickled carrot & mooli

• Jeremy Pang

Save recipeMakes 1 jarEasyPrep: 15 minsplus at least 1 hr pickling, no cookA star rating of 4 out of 5.12 ratingsRateloading...

Slice these vegetables into matchsticks, then pickle for a delicious Chinese accompaniment to BBQ pork - perfect for filling bao buns

Gluten-freePrintAdSkip to ingredientsAlternativesComplete the dish

Showing items 1 to 3 of 3

Steamed bao buns

A star rating of 4.5 out of 5.68 ratings

Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble

Char siu (Chinese BBQ pork)

A star rating of 4.7 out of 5.28 ratings

Marinate rindless pork belly in a sticky hoisin barbecue sauce, then roast until tender - perfect to fill steamed bao buns for Chinese New Year

Ingredients

Nutrition

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

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Nutrition: per serving

• kcal12
• fat0glow
• saturates0g
• carbs3g
• sugars2g
• fibre0g
• protein0g
• salt0.8g

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Method

• step 1

  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.

• step 2

  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.

Recipe from Good Food magazine, February 2015

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A star rating of 4 out of 5.12 ratingsAdAd

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