Korean Carrot Salad

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a large skillet over medium heat. Add the oil and onion. Reduce the heat to medium-low and cook the onion for about 10 minutes, until it's translucent but not brown. If the onion starts to brown, reduce the heat immediately. Add the coriander, paprika and red pepper flakes and cook for 30 seconds. Remove the skillet from the heat and allow the oil to infuse and cool while you complete the following step.

Step 2

Peel the carrots, then use a julienne grater to grate the carrots into a large bowl. Season the carrots with the salt. Add the vinegar, then massage the carrots with your hands for about 1 minute.

Step 3

Add the cilantro to the salad, then add the cooled onion mixture, garlic and black pepper. Massage the salad again until the carrots are well coated and seasoned. Adjust the seasonings as needed.

Step 4

For best results, allow the salad to stand at room temperature for about 30 minutes prior to serving. Alternatively, cover the salad and refrigerate it overnight.