Korean carrot salad

Ingredients:

• 300g carrots
• 30g sunflower oil
• 1 red onion (about 80g)
• 20g garlic (about 4 cloves)
• 6 teaspoons white vinegar

• 15g sugar (3 teaspoons)
• 1 teaspoon coriander powder
• 1 teaspoon smoked paprika powder
• 0.5 teaspoon Kashmiri chilli powder
• 0.5 teaspoon salt
• 30 twists of black pepper (about 1 teaspoon)

Methods:

• Shred the carrots with a Julienne peeler.
• Finely chop the onion. Peel the garlic.
• Heat the oil in a small pan. When hot, add onions and cook them on high heat until they turn golden.
• Meanwhile, prepare the spice mix - coriander, paprika, chilli, salt, sugar and black pepper.
• Once the onions start to turn golden, use the garlic press to add garlic directly into the pan.
• Once you can smell the garlic, add the spice mix and stir. Take off the heat.
• Pour the hot contents of the pan over carrots. Add the vinegar. Mix with a spoon. Once the carrots have cooled down the oil, use your hands to give them a very good massage.
• Transfer into a closed container and refrigerate for at least 2 hours before serving.

Inspired by: Let the Baking Begin