Korean Carrot Salad
- Carrots - 1.5 kg
- Garlic - 1 whole head
- Salt - 1.5 tsp
- Sugar - 4 tbsp.
- Natural apple cider vinegar 5% - 80 ml + water - 40 ml
- Vegetable oil - 100 ml
- Onion - 1 pc.
- ASW seasoning "For Korean carrots" - 2 tbsp.
Method of preparation
Rinse, peel and grate carrots on a special grater. Add salt and sugar. Set aside for 30 minutes.
Crush the garlic using the garlic press. Mix vinegar with water.
Add 2 tablespoons of ASW seasoning “For Korean Carrots”, apple cider vinegar and stir well.
Pour the vegetable oil into the pan, heat it without boiling and add the onion, sliced in half rings. Fry the onion until golden brown.
Pour the hot oil (through a strainer, removing onions) over the carrots and mix. Add garlic and mix.
Set aside overnight. Keep refrigerated.
* add garlic after you pour hot oil so that it does not turn green
* Sesame can be used as a delicious additive. Before adding, fry it in a dry pan until golden brown.