Ingredients: 3 tsp salt
2 tbsp sugar5+ cloves of minced garlic
2 tbs hot red pepper flakes
2 med onions
1 tbs 70% white vinegar
1/3 cup vegetable oil
1 tbs sesame seeds (optional)
Cut carrots into thin long strips.Sprinkle with salt and set aside for 10 – 20 minutes.
Gently squeeze the water out of carrots. Add sugar and vinegar.
Dice the onions.
Heat vegetable oil on medium high heat.
Add the onions and sauté until they are golden in colour.
Add hot red pepper flakes, stir once and remove from heat.
Pour this seasoned hot oil over carrots.
Sprinkle with sesame seeds, chopped cilantro (optional) and finely minced garlic.
Mix thoroughly before serving as juices tend to sit on the bottom of pan.
Adjust seasonings: vinegar for sour taste, sugar for sweetness.
Refrigerate - Let the carrot salad marinate in the fridge for at least an hour before serving.
Store in an airtight container in the refrigerator for up to a week.
Serve chilled. Enjoy! (Makes 6 portions)