Russian Carrot Salad (Korean-Style)

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Ingredients

Original recipe makes 8 servingsChange Servings

1 pound carrots, peeled and julienned (preferably with a mandoline)

3 cloves garlic, minced

1/4 cup vinegar

1 tablespoon white sugar

2 1/2 teaspoons salt

1/3 cup vegetable oil

1/2 onion, minced

1 teaspoon ground coriander

1/2 teaspoon cayenne pepper

Directions

Place carrots in a large bowl. Sprinkle garlic over carrots.

Mix vinegar, sugar, and salt together in a small bowl.

Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.

Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.