Step-by-Step Instructions

• Begin by peeling the 500 g of carrots and julienning them into thin, matchstick-like pieces. Place the julienned carrots into a large mixing bowl, ensuring they're evenly distributed.
• In a dry skillet over medium heat, add 1 teaspoon of coriander seeds. Toast the seeds for about 2-3 minutes until they become fragrant and slightly darker in color; then grind them finely.
• In a small pan, heat 2 tablespoon of vegetable oil over medium heat. Once shimmering, stir in the minced garlic, ground coriander, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes.
• Carefully pour the infused hot oil mixture over the julienned carrots in the mixing bowl. Use a spatula to toss the carrots with the oil until they are evenly coated.
• Sprinkle in 1 teaspoon of sugar and 1 teaspoon of salt, then drizzle in 1 tablespoon of rice vinegar and 1 tablespoon of soy sauce. Toss together thoroughly.
• Allow the salad to sit at room temperature for at least 15 minutes to let the flavors mingle.
• Before serving, gently fold in the thinly sliced onion and 2 tablespoon of freshly chopped cilantro into the salad. Toss delicately to maintain crispness.