This is a popular appetizer in Primorskii Krai (Russia's Maritime Territory), reflecting the Korean influence on the cuisine of that region. Korean vendors in the markets of Vladivostok and Ussuriisk sell this spicy salad, ready made, in clear plastic tubes and Russians who live in proximity to Koreans have incorporated this recipe into their own culinary repertoire.
You can find other recipes and read about the Russian Far East in the article Siberian Hot Stuff By Sharon Hudgins
1 pound (16 ounces) carrots, peeled and grated lengthwise into long thin strips
1 1/2 teaspoons ground cayenne pepper
1/2 teaspoon salt
3 tablespoons sunflower-seed oil
2 large garlic cloves, put through a garlic press
1 green onion (white and tender green parts), finely chopped
Put the grated carrots into a medium-size heatproof bowl. Make a well in the center of the carrots, pushing them aside so you see the bottom of the bowl. Put the cayenne pepper and salt into this well. Heat the oil in a small skillet until it is very hot. Pour the hot oil over the spices in the bowl, stirring rapidly to mix them into the oil. Stir the pressed garlic into the oil. Then stir the seasoned oil into the grated carrots until all the ingredients are well combined. Add the chopped green onion and toss the ingredients to mix them together well.
Cover and refrigerate until needed. This salad tastes best if you make it a day in advance, for the flavors to develop fully. Let the chilled carrot salad sit at room temperature for 30 minutes before serving.