STEP 1/7
Wash one carrot under running water
Use a potato peeler to peel the skin
I will remove it.
STEP 2/7
You can use a chopping knife or just chop it with a chopping knife
It's good. If you cut it in a comfortable way
It looks like it's going to be thick.
STEP 3/7
Add about 1ts of salt for shredded carrots
Pickle it for about 15 minutes.
STEP 4/7
While the carrots are being pickled, in the carrot laffe
Make the sauce to go in. Holgrain mustard 1T,
1/2T of olive oil, a little lemon juice, and a little bit of salt
Put it in so that the olive oil doesn't turn around
Mix it well.
STEP 5/7
After 15 minutes, the carrot is full of moisture
It's out. Don't rinse it in water. Use kitchen towel
Squeeze the water tightly with a use.
STEP 6/7
Squeeze it out and remove the water
Mix with pre-made sauce.
The sauce is more watery than the first time
It's in the right place.
STEP 7/7
If you ripen it in the refrigerator for more than 3 hours
Carrot Laf with a long and fresh texture
It's done.
When you pickle a carrot, you use sun-dried salt. When you mix the sauce
It is better to use fine salt.
If you age it in the refrigerator, the texture is even better.
It's good as an ingredient for sandwiches, and when you put in hard food
If I upload it, I think it will fit well.