Updated: May 31
When I lived in Santa Monica with my husband we loved to find hole-in-the-wall ethnic places for lunch. this slaw is my take on one that I ate at a tiny Korean BBQ place on Venice Blvd. Hot and cooling, sweet and sour. So right.
"This slaw is addicting. The almost florescent hue of the carrots with the inky black sesame seeds and spikes of green is delightful. It's needs nothing but to be eaten by itself, although my husband is adamant that it be added to all grilled meats or in wraps."
Notes: Sesame seeds are black. White may also be used.
Hot Korean Carrot Slaw
Ingredients: 1 lb. grated carrots, 1/3 cup olive oil, 1/2 chopped onion, 1/2 tsp. sea salt, 1/2 Tbsp. sugar, 1 tsp. smoked paprika (or regular paprika), 1/4 tsp. cayenne pepper, 1/2 tsp. ground coriander, 1/2 tsp. cracked pepper, 1 Tbsp. white vinegar, 1 tsp. tahini, 1 Tbsp. chopped cilantro, 1-2 tsp. sesame seeds
1. Combine all ingredients except olive oil and onions in a bowl and toss well.
2. Heat olive oil and onion in a saucepan over medium-high heat. Cook until the oil is at a low boil and the onions are turning golden. Stir frequently.
3. Immediately pour out the oil, while holding back the onions, to 1/4 cup. Pour 1/4 cup of the hot oil over the carrots and toss. Discard leftover onions or reserve for another recipe.
4. Eat right away or refrigerate. Flavor will deepen as it marinates.
Tip: If you don't like fresh cilantro, replace with snips of green onion.