Russian Carrot Salad (Korean-Style)

Ingredients

• 1 pound carrots with a mandoline) julienned peeled
• 0.5 teaspoon cayenne pepper 
• 3 cloves garlic minced
• 1 teaspoon ground coriander 
• 0.5  onion minced
• 2.5 teaspoons salt 
• 0.3 cup vegetable oil 
• 0.3 cup vinegar 
• 1 tablespoon sugar white

Equipment

• bowl
• frying pan

Directions

1. Place carrots in a large bowl.
2. Sprinkle garlic over carrots.
3. Mix vinegar, sugar, and salt together in a small bowl.
4. Heat oil in a skillet over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 7 minutes. Stir coriander and cayenne pepper into the onion; add to carrot mixture and toss.
5. Pour vinegar dressing over carrot mixture; toss to coat.
6. Transfer carrot salad to a dish with a tight-fitting lid, cover, and refrigerate 4 to 24 hours, tossing salad several times while it marinates.