Grab your mandoline and slice the brussels sprouts thinly. If you use the shredder handle that comes with the mandoline it is super easy to slice these guys thinly.
Place the sliced brussels sprouts in a medium bowl. Add 1 tsp salt and squeeze the sprouts until they are wilted a bit. Set aside.
Using a grater, grate the carrots and place them in the same bowl with the brussels sprouts. Give it a whirl with a spoon and set aside.
Chop up the garlic clove and place it in the bowl.
Slice onions thinly. Heat up a small skillet, add 2 TBSP olive oil. Add onions in the skillet and saute on medium heat until slightly caramelized.
Drain white beans nicely and add into the skillet. Saute for about 2 minutes until beans soak up some of the caramelization of the onions. Turn the heat off and set the skillet aside until the beans are needed.
Add gochugaru, sumac, tahini, lemon juice, vinegar, and black pepper in the bowl with the brussels sprouts. Incorporate caramelized onions and beans into the bowl.
Gently mix everything together and your salad is ready to serve. I had half of the salad left for the next day and the taste didn’t budge a bit.