Recipe:

4 large carrots

1/4 cup olive oil

1 clove garlic

1 small onion thinly sliced

2 tbsp. apple cider vinegar

1 tsp coconut sugar or honey

1 1/2 tsp coriander

1/2 tsp chili powder

1/2 tsp salt

pepper to taste

Shred carrots using a julienne grater (cheese grater will work but make smaller carrot shreds). Sauté thinly sliced onions in olive oil and garlic until soft. Add onion and oil to shredded carrots. Add other ingredients and stir. Serve at room temperature. Even better the next day!