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Spicy carrot salad Korean style

updated

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Ingredients for 4 servings:

  • 5 carrots
  • some vinegar
  • salt and pepper
  • 1 onion(s)
  • Oil, for frying
  • 5 garlic cloves
  • 1 handful of walnuts

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Cooking/baking time approx. 5 minutes; Total time approx. 1 day 25 minutes

You’ll need a grater capable of grating carrots into long, thin strips. Grate the carrots, season generously with salt and pepper, add a dash of vinegar, stir well, and refrigerate for a few hours. Meanwhile, finely dice the onion and fry in a little oil until golden brown. Finely chop the garlic cloves and walnuts. Combine the fried onion with the oil, garlic, walnuts, and carrots, and stir well. Refrigerate for about 24 hours to set.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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