Spicy carrot salad Korean style

Ingredients for 4 servings:

• 1 kg carrot(s)
• 1 large onion(s)
• 5 clove(s) garlic, squeezed
• 1 tsp coriander powder
• 1 tsp black pepper
• 1 tsp cayenne pepper
• 2 tbsp sugar
• 2 tbsp soy sauce
• 2 tbsp vinegar essence (25%)
• 70 g vegetable oil
• some salt

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

For this salad, you’ll need a large glass bowl (important!). Grate the carrots into fine sticks using a V-slicer. Season well with salt and knead a little with your hands to soften the carrot strips. Add all ingredients (except the onion and oil) to the carrots and mix well. Peel the onion and slice into rings. Heat the oil in a pan. Fry the onion rings in the oil until golden brown. Immediately remove them from the oil (we won’t need them anymore!) and pour the still-hot fat (very important) over the carrots (hence the glass bowl, not plastic!!!) and stir immediately. Let the salad sit in the refrigerator for a few hours, or preferably overnight.