Korean Carrot Salad

• 2 lb carrots
• 1/2 each onion, chopped
• 2 clove garlic chopped
• 1/3 tsp coriander powder
• 1/3 cup vegetable oil
• 1 salt
• 1 cayenne pepper (optional)

1. Peel and grate carrots.
2. Mandolin slicer is best to be used for this recipe.
3. Add salt, pepper, mix well.
4. Heat oil in skillet until very hot.
5. May want to use sesame oil for more flavour but any vegetable oil will do.
6. Add chopped onion and coriander powder.
7. Immediately turn heat to low.
8. Saute onion until translucent and very soft and partially golden in color.
9. (If you browned the onion, it is overdone and can't go into this recipe.)
10. When onion is done turn off the heat, add chopped garlic.
11. Stir.
12. Let sit for a couple of minutes.
13. Pour hot oil, garlic and onion mixture into the carrots.
14. Mix well.
15. You may want to use you hands to squize carrots with oil.
16. Let cool down for about an hour before serving.
17. Can be made a day ahead.
18. Will keep in the fridge for quite a few days.

carrots, onion, garlic, coriander powder, vegetable oil, salt, cayenne pepper

Taken from cookpad.com/us/recipes/342657-korean-carrot-salad (may not work)