Ready to eat in 30 minutes, these quick pickled grated carrots (do chua) are a tangy sweet topping for Vietnamese banh mi sandwiches, tacos, salad, pita pockets and grain bowls.
Add grated carrots to quart size glass jar or a glass container with a lid.
Mix the vinegar, hot water, sugar and salt in a measuring cup with pour spout (this will make it easier to pour the liquid over the carrots in the jar). Stir to dissolve the sugar and salt.
Pour liquid over carrots and make sure they are completely covered. Cover and refrigerate for at least 20 minutes before serving.
Notes
Substitution Options:
Carrots: sub with julienned daikon radish (or half carrot, half radish for a traditional do chua) or shredded cabbage, thinly sliced red onion or thinly sliced red radish
Rice Vinegar: sub with apple cider vinegar or white vinegar