Title: Carrots in Vinegar
Categories: Japanese Condiment
Yield: 6 Servings

1/2	lb	Carrots thinly sliced (or broccoli or cauliflower)
1/2	c	Vinegar

Place carrots in a small saucepan with the vinegar. Bring vinegar to a boil; cover pan and reduce heat. Cook at a simmer for about 8-10 min or until carrots are tender and liquid is absorbed. Serve at room temperature or chilled. Serve with a dressing such as mayonnaise or garnish with salted black sesame seeds.

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