Best Carrot Moli Recipes

DAIKON-CARROT SALAD

Steps:

• Shave the daikon into ribbons with a vegetable peeler. Toss with 1/4 teaspoon salt in a colander; let drain in the sink, tossing occasionally, about 15 minutes. Meanwhile, shave the carrots into ribbons with the peeler.
• Make the dressing: Whisk the ginger, vinegar, lime juice and 1/2 teaspoon salt in a large bowl. Slowly whisk in the vegetable oil and sesame oil until blended.
• Toast the sesame seeds in a skillet over medium heat, tossing occasionally, until the white seeds are golden, about 5 minutes. Add 1 tablespoon seeds to the dressing.
• Toss the daikon and carrots with the dressing and season with salt. Top with the remaining sesame seeds.

VIETNAMESE PICKLED CARROTS AND DAIKON (DO CHUA)

Steps:

• Make the vinegar and sugar mixture: In a bowl (a 8 cup pyrex measuring cup works great for this) mix together one cup of sugar, the white vinegar and the warm water, until the sugar dissolves.

PICKLED CARROTS AND DAIKON

Steps:

• In a large bowl, combine daikon, carrots and jalapenos. In a saucepan, bring water, vinegar, sugar, salt and, if desired, liquid smoke to a boil. Simmer until sugar dissolves. Pour mixture over vegetables, ensuring vegetables are submerged; cool. Transfer to jars, if desired; cover tightly. Refrigerate, covered, at least 1 hour before serving. Store in the refrigerator for up to 2 weeks, stirring occasionally.

CARROT MOLI

Steps:

• Prepare a paste of ginger and garlic in a mixer.
• Keep aside.
• Then, prepare another paste of green chillies and corriander leaves in the mixer.
• Keep aside.
• Immerse the tomatoes in boiling hot water.
• This makes it easier to remove their skin.
• Do so, then chop them and prepare a puree of these chopped tomatoes.
• Keep aside.
• Wash and peel the carrots.
• Then cut slices (in rounds) of the same.
• Take some water and salt to taste in a saucepan.
• Add the sliced carrots and cook till half done,
• that is
• ,till they are half cooked.
• Heat oil in a skillet.
• Toss in the onion and fry till golden brown.
• Add the ginger-garlic paste and stir-fry briefly (for about a minute).
• Add the corriander leaves-green chillies paste and stir-fry once again for another minute.
• Add the pureed tomatoes and coconut milk alongwith salt to taste and cook for a minute.
• Add the half cooked sliced carrots.
• Cook for 5 minutes.
• Once cooked, transfer the dish into a flat bottom glass dish (this makes it look so very presentable).
• Garnish with corriander leaves (chopped), sliced tomatoes and orange segments.
• Serve immediately (hot) with white Basmati rice.

SHORTCUT BANH MI WITH PICKLED CARROTS AND DAIKON

Steps:

• To make the pickled vegetables: In a bowl, toss together the carrots, cucumbers, daikon, vinegar, sugar and salt and let stand at room temperature for at least 30 minutes.
• Meanwhile, make the pork. In a small bowl, whisk together the mayonnaise, 1 tablespoon scallions and 1 to 2 tablespoons chili sauce, to taste. Cover tightly and set aside.
• Heat oil in a large skillet over medium-high heat. Add the remaining 3 tablespoons scallions and the garlic. Cook, stirring, for 1 minute. Add pork and cook, breaking up with a fork, until no longer pink, 7 to 10 minutes. Stir in 1 tablespoon chili sauce and the fish sauce, pepper, salt and sugar. Remove from heat and stir in the basil, lime zest and lime juice. Let cool 5 minutes, then add mayonnaise mixture.
• Fill bread with pork mixture. Press the jalapeño, mint and cilantro sprigs into the pork. Spoon some pickled vegetables onto the sandwiches and serve any extra alongside.

PICKLED DAIKON RADISH AND CARROT

Steps:

• Heat vinegar and sugar in a saucepan over low heat until sugar is dissolved. Remove from heat, and refrigerate to cool. Place daikon and carrot in a glass jar with the cilantro and chile peppers. Pour the cooled vinegar mixture over, submerging the vegetables. Cover and refrigerate for at least 4 hours, or overnight.