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Korean carrots

• 1 kg carrots
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• pinch of chili peppers
• 30 ml vinegar
• 1-2 teaspoons ground coriander
• 100 ml oil
• 1 onion
• 3-6 garlic cloves



Slice all the carrots into long, thin sticks and add the salt. Leave still for 20 minutes and press the juice that will appear. Heat oil in the pan and bake the onion, as soon as they become transparent, take away from the oil and throughout. Add chili peppers and coriander into the oil, mix the spices and pour over the carrots. Mix everything and let it cool. Finally add vinegar, garlic and peppers. Let the salad marinate till 12 hours.