Name: russian carrot salad (korean)
Prep time: 30 min
Cook time: 10 min
Yield: 3 people
Ingredients: 1 pound carrots (peeled and julienned); 3 cloves garlic; 1/4 cup vinegar; 1 tbsp sugar; 2 1/2 tsp salt; 1/3 cup vegetable oil; 1/2 onion (minced); 1 tsp coriander (ground); 1/2 tsp cayenne pepper

russian carrot salad (korean)

Servings	Prep Time
3 people	30 min

Cook Time	Passive Time
10 min	4 hours

Servings	Prep Time
3 people	30 min

Cook Time	Passive Time
10 min	4 hours

russian carrot salad (korean)

Servings	Prep Time
3 people	30 min

Cook Time	Passive Time
10 min	4 hours

Servings	Prep Time
3 people	30 min

Cook Time	Passive Time
10 min	4 hours

Ingredients

1 pound carrots peeled and julienned
3 cloves garlic
1/4 cup vinegar
1 tbsp sugar
2 1/2 tsp salt
1/3 cup vegetable oil
1/2 onion minced
1 tsp coriander ground
1/2 tsp cayenne pepper

Servings: people

Units:

Instructions

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.

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