Spicy Korean carrot salad by Danielle Zaslavksky

Instructions

1. Into a large heatproof bowl, coarsely grate the carrots.
2. Add the cayenne and salt. Toss until well combined. With the back of a large spoon or spatula, pat carrots down and let stand 5 minutes.
3. Stir in the vinegar. Mix thoroughly and pat carrots down flat. Mix and pat down flat three more times. Let stand 5 minutes.
4. Meanwhile, in a small pot, heat the oil on high until just lightly smoking. Carefully pour over carrots. Mix thoroughly and pat carrots down. Repeat mixing and patting two more times.
5. Using a garlic press, crush garlic cloves into the carrot mixture (alternatively, very finely mince the garlic). Mix thoroughly. Serve immediately or transfer to a glass container or jar and refrigerate for up to 5 days.