A quick appetizer of cold-pickled carrots and cucumbers

Ingredients:

• 2 shallots, thinly sliced
• 1 cucumber, thinly sliced
• 1 medium carrot, thinly sliced
• 1/4 tbsp. rice vinegar
• 2 tablespoons of sugar
• 1 Thai chili, stemmed and thinly sliced

Preparation:

1. Bring 3 cups of water to a boil. In a medium heatproof bowl, combine the shallot, cucumber, carrot, and 1 tablespoon of salt. Carefully pour boiling water over the vegetables. Stir to distribute evenly, then let sit for 20 minutes.
2. Drain the vegetables in a colander, pressing them to remove excess liquid, then transfer them to a bowl. Add the vinegar, sugar, chili, and the remaining 1 teaspoon of salt. Stir until the sugar and salt dissolve, then refrigerate until ready to use, at least 10 minutes and up to 1 hour.
   Exit: 2 tbsp.