Korean Carrot Salad
- Igal Kovriga is an internationally known master chef who served as executive chef of the Princess, Daniel and Hadar Dimol Hotels and at restaurants the world over where he achieved Michelin star ratings.
1 large carrot (or more, as needed)
salt, sugar, lemon, vinegar, sweet paprika
Grate carrot into long strips.
Boil water in a large pot with salt and add the carrots for 3-5 minutes, drain and put into a bowl.
Add chopped cilantro, small amounts of salt, lemon, vinegar and sugar, mix and add spices to taste.
Saute large pieces of onion and garlic in oil, then add oil to salad without the onion and garlic. Sprinkle with paprika. Sesame seeds may be spread on top for decoration.