Vietnam Shredded Carrot Relish (Goi)

[Olga Drozd]

Vietnam Shredded Carrot Relish (Goi)

1/2 pound carrots
2/3 cup water
1/4 cup lemon juice
3 Tablespoons sugar
1/2 teaspoon salt
1 small fresh red chili or 1 serrano chili, halved lengthwise
1 large garlic clove, crushed

Peel carrots; cut into fine shreds 1 1/2 to 2 inches long using julienne blade of a food processor or a hand grater.  There will be about 2 cups carrot shreds.

In a medium size bowl, stir water, lemon juice, sugar and salt until sugar and salt are dissolved.  Add shredded carrots.  Lightly pound chili to release flavour.  Stir pounded chili and garlic into carrots.  Cover and refrigerate 2 hours or longer for flavors to blend.
Makes 4 to 6 servings.