Korean Carrot Salad

• 1 pound fresh carrots, peeled
• 1/2 medium red onion, sliced very thinly
• 4 cloves garlic, slivered thinly or finely chopped
• 1/4 cup olive oil
• 3 tablespoons vinegar (can use apple cider vinegar if desire)
• fresh juice of 1/2 lemon
• 1 teaspoon whole coriander seed, crushed
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 1/2 teaspoon cayenne (makes medium spicy, reduce or increase the heat by adjusting this amount accordingly)
• fresh cilantro, chopped (optional)

1. Here is a true test of your knifing skills. The goal is to slice carrots into thin long strips. No one except Japanese chefs can do that; ordinary people like me use julienne cutter. So, using a tool or your incredible knifing skills, cut carrots into thin long strips. Sprinkle some salt, stir, make a "hill" out of carrots and let rest for about 10 minutes.
2. Heap all the spices and garlic at the top of the carrot hill.
3. Slice onion as thin as possible. Heat the oil in a skillet, add onions. Cook for a minute, not longer, until oil is boiling.
4. Carefully pour the oil over the spices. Toss onions with the carrots, add vinegar, lemon juice and fresh herbs. Toss everything together well, don't mash. Let cool and put in a fridge for 1-2 hours at least.

carrots, red onion, garlic, olive oil, vinegar, fresh juice, coriander, salt, sugar, cayenne, fresh cilantro

Taken from food52.com/recipes/23122-korean-carrot-salad (may not work)