Ingredients:
• 500 grams carrots, cut into fine match sticks or with grader for Korean salad
• 1 Tbsp white vinegar (5%)
• 2-3 garlic cloves, pressed 
• 1 tsp coriander seeds, crushed
• 1/2 tsp salt
• 2 tsp sugar
• 1/4 tsp cayenne pepper
• 50 ml olive oil
• 1 medium onion, diced

Directions:
• Mix together carrots, vinegar, garlic, coriander, salt, pepper, and sugar.
• Heat oil in the medium skillet over medium/high heat.
• Saute onion until soft and golden (about 5-6 minutes). 
• Discard the onion and add the oil to the carrots.
• Mix everything well and let salad sit for at least 1 hour before serving.  

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