Korean Carrot Salad

Ingredience

7 large carrots, shredded

10 garlic cloves, minced

1/4 cup olive oil

1/2 cup white vinegar

1 tsp salt

1 tbsp ground coriander

1/4 tbsp smoke paprika

1/4 tbsp chili powder

1/4 tbsp white pepper

Pokyny

Add salt and white vinegar to shredded carrots and mix well. Let sit while you prep other ingredients.

Add garlic, ground coriander, white pepper, paprika, and chili powder to carrots.

In a pan, heat up olive oil.

Pour over spices and garlic.

Mix well. Let sit on counter 1-2 days.

Refrigerate and enjoy cold.