Uzbek Carrot Salad

• 1 white onion, peeled, cut into half and then thinly sliced
• 2 tablespoons oil (can use any mild oil)
• 2 lbs carrots, finely shredded
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 pinch red pepper flakes (more if you like it hot)
• 1/4 cup white vinegar (distilled or white wine)
• 1/2 cup chopped cilantro
• pepper
• additional salt, if necessary, to taste

1. In a small saucepan, heat the oil until almost smoking. Add the onions and quickly brown until some of the small pieces are crispy and dark brown.
2. In a large bowl, place the shredded carrots. Add the onions and oil from the saucepan and then carefully toss with your hands.
3. Add sugar and toss with your hands again to evenly distribute.
4. Add the salt and pinch or more of red pepper flakes and again toss with your hands.
5. Finally, add the vinegar, cilantro and pepper and give one final toss. Taste and add salt if desired.

white onion, oil, carrots, sugar, salt, red pepper, white vinegar, cilantro, pepper, additional salt

Taken from www.food.com/recipe/uzbek-carrot-salad-290738 (may not work)