Step 1

For the Prepare the Carrots:

Step 1

Peel the carrots using a standard vegetable peeler.

Step 2

Julienne the carrots using a julienne peeler or a sharp chef's knife. Grated carrots are an alternative, but julienned carrots provide the best texture.

Step 3

For the Combine the Ingredients:

Step 1

In a large bowl, add the julienned carrots.

Step 2

Add the minced garlic, rice vinegar, sugar, salt, paprika, and cayenne pepper to the carrots.

Step 3

Mix everything thoroughly to ensure the carrots are well coated with the spices and vinegar.

Step 4

For the Add the Hot Oil:

Step 1

Heat the avocado oil in a small saucepan over medium heat until it shimmers but doesn't smoke.

Step 2

Carefully pour the hot oil over the carrot mixture. The hot oil will lightly cook the garlic and spices, enhancing their flavors.

Step 3

Mix the salad thoroughly to evenly distribute the hot oil and seasonings.

Step 4

For the Cool and Enjoy:

Step 1

Let the salad cool to room temperature.

Step 2

You can serve it immediately or transfer the salad to a jar or airtight container.

Step 3

For the best flavor, refrigerate for a few hours or overnight to allow the flavors to meld.

Step 4

For the Storage:

Step 1

Store the Korean Carrot Salad in the refrigerator for up to 10 days in a tightly sealed container.