Korean Carrot Salad

This Korean carrot salad might not be the foremost authentic Korean recipe, but it's delicious and price sharing! Grated carrots and crushed coriander seeds during a spicy vinaigrette-style vinaigrette.

INGREDIENTS

1 pound carrots

1 teaspoon salt

1 tablespoon sugar

1 tablespoon wine vinegar

1-2 cloves of garlic, puree

2 tablespoons sunflower-seed oil or vegetable oil

medium size onion, diced (I used red onion)

1 teaspoon crushed coriander seeds

teaspoon of cayenne pepper

INSTRUCTIONS

1.Grate carrots into long strips or julienne with a mandolin. the normal recipe uses long strips of square carrots.

2.Chop the onion and crush the coriander seeds during a mortar. Heat 2 tablespoons oil during a skillet and sauté the onions with crushed coriander seeds and cayenne pepper over low heat for about 10 minutes until the onions are soft and slightly caramelized.

3.In a medium bowl, combine the salt, sugar, wine vinegar and minced garlic, add the carrots to the marinade, then add the cooked onions and spices. Stir well and chill within the fridge for 2-3 hours to permit the flavors to infuse.