Korean Carrot Salad
Serves 6.
5 medium carrots
1 large onion
6 cloves of garlic
2 tsp ground coriander
4 tbsp olive oil
3 tbsp vinegar
1 tbsp sugar
Salt and pepper to taste
3 tsp chopped coriander
Grate the carrots, slice the onion and chop the garlic and coriander finely. Fry the onion in olive oil in a large frying pan until golden. Add the carrot and stir. Put this mixture in a bowl with the remaining ingredients, mix everything together and add salt and pepper if required.
Serve as a starter, or as an accompaniment to the Plov.
