Russian Carrot Salad (Korean-Style)

Ingredients

• 1 pound carrots, peeled and julienned (preferably with a mandoline)
• 3 cloves garlic, minced
• 1/4 cup vinegar
• 1 tablespoon white sugar
• 2 1/2 teaspoons salt
• 1/3 cup vegetable oil
• 1/2 onion, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper

Directions

Place carrots in a large bowl. Sprinkle garlic over carrots.

Mix vinegar, sugar, and salt together in a small bowl.

Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss. Pour vinegar dressing over carrot mixture; toss to coat.

Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.