Pickled CarrotsSteven Raichlen
Long before there was modern fusion cuisine, people cooked Chino-Latino. It originated with Chinese laborers who immigrated to Cuba and Trinidad and elsewhere in the Caribbean to work the plantations. They developed a unique mashup of Asian and West Indian cooking.
Serve this Korean Pickled Carrot Salad as a garnish on Brisket in a Hurry Tacos with Chili Jam. It will serve as a nice counterpart to the fatty, grilled brisket.
Other Recipes from Episode 211: Chino-Latino
- Tangerine Teriyaki Chicken with Grilled Plantains
- Baby Back Ribs with Guava Barbecue Sauce
- Brisket in a Hurry Tacos with Chili Jam
- 3 carrots, trimmed and peeled
- ¼ cup sugar, plus more as needed to taste
- ¼ cup rice vinegar
- 1 scallion, trimmed and minced
- Salt to taste
1: Julienne the carrots (cut into matchstick slivers). Place in a mixing bowl with the sugar and let marinate for 10 minutes: the carrots will soften. Stir in the rice vinegar, scallion, and salt to taste. Add sugar, vinegar, and / or salt to taste: the mixture should be highly seasoned. The salad can be made ahead and stored in the refrigerator.
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Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2019 Barbacoa, Inc. Photos by Chris Bierlein.