Quick Pickled Asian Carrots



3 cups shredded carrots

1/2 cup rice vinegar

1/2 cup apple cider vinega

2 T monk fruit sweetener OR coconut sugar

2 T himalayan pink sea salt 

2 T sesame seed oil


Shred carrots using a grater or mandolin.

Combine all other ingredients and whisk together. 

Heat on the stove until boiling, then remove from heat and add in carrots.

Once the mixture has cooled slightly, add to a glass jar and store in the refrigerator.

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