Korean-Style Carrot Salad
This is a unique and tasty way to prepare carrots.
8 medium carrots (about 1 lb.)
1 1⁄2 tsp. cayenne
Salt
3 tbsp. canola oil
1 garlic clove, finely chopped
1 scallion, finely chopped
1. Coarsely grate carrots into a bowl. Make a well in the center of carrots; sprinkle cayenne and salt to taste into center.
2. Heat oil in a skillet over medium-high heat. Pour oil into well and stir to mix cayenne and salt with oil. While still hot, stir garlic into oil, then toss with carrots. Add scallions; toss. Cover and refrigerate 2-3 hours or overnight.
SERVES 4
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