Korean Carrot Salad

Ingredients

• 2 lbs (1kg) carrots (julienned)
• 5 tablespoons vegetable oil
• 1 small onion (finely diced)
• 1 clove garlic (minced)
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon coriander seeds (ground in pestle and mortar)
• 1/2 teaspoon cayenne pepper (or more for spicy)
• 2 1/2 tablespoons vinegar

Instructions

1. 1

   Prepare Carrots - peel carrots and julienne using a mandolin slicer or julienne peeler. You can manually slice them into thin pieces, but using a mandolin slicer will be quicker. The longer the carrot strand, the better.

2. 2

   Caramelize - heat the oil in a frying pan, add the onions and fry until caramelized. Remove from heat.

3. 3

   Mix Seasonings - add salt, sugar, black pepper, coriander, cayenne and garlic to the fried onions. Mix until combined.

4. 4

   Toss - pour hot oil onion mixture over the carrots. Add vinegar and toss together until combined.

5. 5

   Refrigerate and Serve - Place in fridge until fully cool. Serve as a cold side dish.