Korean Radish Salad

Peel the radish and shred it using a Korean salad grater.

Peel the carrots and shred them using a Korean salad grater.

Remove the seeds from the bell pepper and shred it on the Korean salad grater as well (if that doesn't work, simply cut it into thin matchsticks).

Make the dressing — combine the vegetable oil, vinegar, coriander, salt, both types of pepper, and garlic pressed through a garlic press.

Place the radish and carrots in a salad bowl and squeeze them gently with your hands. Add the bell pepper, pour in the dressing, and toss everything together well.

Let the salad marinate in the refrigerator for 3–4 hours, but overnight is best. This Korean radish salad turns out wonderfully aromatic with just the right amount of heat.