Spicy Korean Carrots

1 kg julienned carrots
2 tsp SIDS SALT & PEPPER
1 tbsp sugar
2 tsp paprika
¼-½ tsp cayenne pepper
1 tsp ground coriander seeds
5 cloves garlic, peeled & pressed
4 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
1 large onion, diced
⅔ cup rice bran oil

Peel and julienne carrots using a julienne slicer.
Add everything but the oil to a bowl (carrots & spices) including SIDS SALT & PEPPER and SIDS LOW SUGAR RASPBERRY VINEGAR. Mix and set aside.
Heat the oil in a frypan, add diced onions and sauté until the onions are golden in colour. Move pan off the heat and tilt it to the side allowing the hot oil to pool at the bottom. Pour ½ cup of the hot oil into a measuring cup with a long handle, or a small sauce pot with a long handle. Discard the rest of oil and onions or use them for a different recipe. The oil must be thoroughly heated until almost smoking before adding to the salad.
Add the oil into the carrots a bit at a time, mixing with a large fork after each addition. Taste and adjust the seasoning.
The Spicy Korean Carrots are done and ready to be consumed. It is recommended that the carrots marinate for at least 6-12 hours before eating though, for the best flavour profile. To store, transfer to a closed container and keep in fridge up to a week.