Korean Style Spicy Carrot Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 12 hrs 20 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg carrot (s)
- 1 large onion (s)
- 5 cloves garlic, pressed
- 1 teaspoon coriander powder
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 2 tablespoon sugar
- 2 tablespoon soy sauce
- 2 tablespoon vinegar - essence (5%)
- 70 g veetable oil
- a bit salt
Print Recipe
Pin Recipe Instructions
- For this salad you need a large glass bowl (important!). Grate the carrots into fine sticks with the V-shaped slicer. Salt well and knead a little with your hands so that the carrot strips become softer. Add all ingredients (except onion and oil) to the carrots and mix everything together well.
- Peel the onion and cut into rings. Heat the oil in a pan. Fry the onion rings in the oil until they are golden brown.
- Then immediately take it out of the oil (we don`t need it anymore!) And pour the still hot fat (very important) over the carrots (therefore the glass bowl, no plastic !!!) and stir immediately. Let the salad stand in the refrigerator for a few hours or, preferably, overnight.
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