Korean Carrot Salad

Ingredients:

6-7 large carrots
1/2 cup of olive oil
3/4 cup of vinegar
4 garlic cloves
3/4 cup of coconut sugar
1/2 tsp of cayenne pepper
3 tbsp of grounded coriander
1 tbsp of black pepper
Sea salt to taste

Instructions:

Peel and clean carrots. Use vegetable spiralizer or mandolin to shred carrots into thin, long pieces. Sprinkle salt and coconut sugar over carrots, mix and let stand for about 20 min. Drain carrot juice after carrots have stood for 20 min. Squeeze or mince garlic and add to carrots. Next add coriander, black pepper, and cayenne pepper. Pour olive oil and vinegar over carrots, mix and let it marinate over night in refrigerator or at least 5 hours prior to serving.
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