Korean Carrot Salad (Morkovcha)

• 1 to 1 1/2 lbs carrots
• 1 tsp Diamond kosher salt
• 1 T sugar
• 2 T unflavored rice vinegar
• 1 tsp coriander
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 tsp paprika (smoked is nice)
• 3 T oil (olive oil or sunflower oil work well)
• 1 T minced garlic

Peel the carrots and cut them into thin strips using a mandolin, vegetable slicer, or the attachment on your food processor. Put the julienned carrots in a mixing bowl, sprinkle with salt, and let them sit for 10 minutes to wilt.

Mix together the sugar, vinegar, coriander, black pepper, cayenne, and paprika, and then stir that mix to the julienned carrots.

In a small pot, heat the oil over medium-low heat and briefly sauté the garlic. Pour the hot garlic oil over the carrots and mix again thoroughly. Cool and then refrigerate for several hours before serving.

Leftovers can be kept in the fridge for up to a week.