“Korean” Carrot Salad

Ingredients

• 2-3 lb large or medium-sized carrots, grated into long, thin strands.
• 5-6 large cloves of garlic, peeled and minced into a fine paste (food processor is best for this)
• 1/2 cup onion, finely chopped (again, food processor works great)
• 1.5 tbs ground/cracked coriander seeds (I use a garlic press for crushing)
• 4 tbs oil (use veg or sunflower, NOT olive or grape seed, since the flavors are too strong)
• 3-4 tbs white vinegar (avoid using apple cider, balsamic, or wine vinegar. you want acidity here, not rich flavor)
• 1 tsp or so salt
• 1 tsp of cayenne pepper
• 1 tbs honey (use raw honey if you have it)

Instructions

• Saute onion in one tbs of oil (in a frying pan at medium heat) until soft; remove from heat and cool to room temp.
• In a large bowl, mix everything with your hands. It helps to add the carrots last, so that the flavors can all mix into the oil and vinegar.
• Cover bowl with cling wrap and refrigerate for a least 3 hours, but 6-8 is better.