Russian Carrot Salad (Korean-Style)

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.