When I went to put together my sweet #Korean lentils with potatoes and #carrots meal, I Googled "Korean carrots" and found a few "Korean Carrot Salad" recipes, but I think the recipes are actually #Russian and that Russians just call the dish Korean carrot salad.
I'm confused, but I went with it and it turned out a'ight.
Recipe by Valentina's Corner | Serves: 3 | Time: 15 min + 2 hr chill time
Ingredients
4 large carrots, julienned
1/4 tsp salt
1/2 large onion, finely chopped
3 tbsp canola oil
3 garlic cloves, minced
Dash of pepper
1/4 tsp paprika
1/4 of chili pepper
1/2 tbsp sugar
1/4 tsp salt
1/2 tbsp vinegar
1/4 tsp pepper
1/4 tsp ground coriander
Instructions
In a large bowl, combine carrots and 1/4 tsp salt. Set aside.
In a skillet, heat oil. Once hot, sauté the onions until completely cooked and tender.
Remove skillet from heat and mix in minced garlic.
Once the onions are cooled, add in the pepper, salt, paprika, chili pepper, sugar, vinegar, pepper and coriander. Mix well.
Pour everything over the carrots and toss until completely combined.
Refrigerate covered at least 2 hours.