Korean carrot salad with garlic and spices
Ingredients
- 500g carrots
- 500g onions
- 100ml oil
- 1 tsp vinegar
- 1 tbsp sugar
- 1 tbsp soy sauce
- ½ tsp cayenne pepper
- 3 cloves garlic
- ½ tsp coriander powder
- ½ tsp black pepper
- Chili, at will
Utensils
- Korean grater
- bowl
- pan
- knife
Instructions
- Grave the carrots on a Korean grater.
- Put in a large bowl, season with salt and mix well with your hands.
- Add the sugar, soy sauce, cayenne pepper, coriander powder, pepper and chilli.
- Mix everything together.
- Onions coarsely into eighths and sauté in the oil until golden brown.
- Then remove from the fat.
- Let the onion oil to cool slightly.
- Add the vinegar and pour the oil over the carrots.
- Add the garlic crushed with the garlic press and mix well.
- Place the Korean carrot salad in the fridge for 3 hours to steep.
