Korean Carrot Salad

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Korean Carrot Salad

6.0

2 lbs (1kg) carrots (julienned)

5 tablespoons vegetable oil

1 small onion (finely diced)

1 clove garlic (minced)

½ teaspoon sugar

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon coriander seeds (ground in pestle and mortar)

½ teaspoon cayenne pepper (or more for spicy)

2½ tablespoons vinegar

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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.
Caramelize - heat the oil in a frying pan, add the onions and fry until caramelized. Remove from heat.
Mix Seasonings - add salt, sugar, black pepper, coriander, cayenne and garlic to the fried onions. Mix until combined.
Toss - pour hot oil onion mixture over the carrots. Add vinegar and toss together until combined.
Refrigerate and Serve - Place in fridge until fully cool. Serve as a cold side dish.

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