SPICY KOREAN CARROT SALAD

Crunchy and Spicy Korean Carrots Salad will win people over at potlucks, picnics, and as a unique side dish in any home. Easy, cheap and ready in just 20 minutes.

Ingredients:

– 1 lb carrots 3 large – 1 tablespoon organic cane sugar – ½ teaspoon salt – ¼ teaspoon black pepper – 3 tablespoon avocado oil – 3 cloves garlic – 1 teaspoon ground coriander – 1 tablespoon rice vinegar – 1 tablespoon raw sesame seeds – ¼ c cilantro

Hold the carrot firmly in your hands or place it on a flat surface. Run peeler from top to bottom of the carrot pressing firmly until you have even cut slender sticks. Let the carrot sticks drop into a large bowl. 

Place a small skillet on a medium heat. Add sesame seeds and toast them for a minute or two until they start browning. Make sure not to burn the seeds. Remove from the heat and transfer the sesame seeds to a small bowl. Set aside.

Preheat the oven to 400 F. Stir the apples into the caramel sauce and cook until the apples caramelize turning them every few minutes to coat in caramel. Add in vanilla extract, stir once again and remove apples from the heat.

To a bowl with julienned carrots, pour hot oil and garlic. Add cilantro, the remaining garlic clove, sugar, dried coriander, toasted sesame seeds, vinegar, salt and black pepper.

Using salad tongs thoroughly mix the salad. If necessary, adjust salt. If you desire more spiciness, add some more freshly ground black pepper. Leave a Korean carrot salad to marinate for at least 2 hours of overnight.

PRO TIP: Don't cook the garlic for too long. No need to brown it. You only need 10 seconds for the garlic to release all its flavor into the oil. After 10 second, immediately pour garlic with oil into a bowl with carrots

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