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The carrot is one vegetable that spans Asian and Western cuisines alike. Asian carrots tend to have a deeper red color, which is preferred particularly in China, where the carrot is an ingredient in a number of traditional New Year dishes. Indian cuisine enjoys carrots pickled or added to curries, while in Vietnam this vegetable is a more common ingredient in salads. The Japanese often carve carrots into beautiful garnishes or add them to soups, including a colorful pureed vegetable miso soup. Strips of daikon, carrot and dried apricots in a sweet and sour sauce make up a traditional Japanese New Year food, and it is a crucial ingredient in Korea's Kimchee. Even if you plan to use them primarily in Western dishes such as green salads or stews, the colorful and tasty varieties below can add some color and diversity to the carrot section of your home garden.