Ingredients
1/2 cup white-wine vinegar
1/2 cup sugar
2 teaspoons coarse salt
4 medium carrots, julienned
1 (1-inch) piece of fresh ginger, peeled and julienned
Preparation
In a medium bowl, whisk together vinegar, sugar, and salt. Add carrots and ginger; toss to combine. Cover, and refrigerate at least 2 hours and up to overnight.
