Korean-Style Carrot and Beet Salad

Shred the carrots and beets on a Korean mandoline lengthwise to get those nice long matchsticks. The beets should be juicy and raw.

Season with salt, toss it around, and let it sit for 15 minutes.

While the vegetables are resting, sauté the finely diced onion in vegetable oil until it softens.

Drain off any liquid that's released from the beets and carrots—don't squeeze them.

Add sugar, black pepper, coriander, paprika, and hot pepper to taste into the vegetables.

Stir in the minced garlic, add the cooked onion along with its hot oil, and pour in the vinegar essence.

Chop up your herbs and toss them into the salad. Mix everything together really well.