- 3 lbs carrots julienned
- 1/2 Tbsp celtic sea salt
- 1 Tbsp sesame seeds
- 5 cloves garlic peeled and pressed
- 3-5 Tbsp lemon juice
- 1 large onion diced
- 1/4 - 1/3 cup oil
- 2-3 tsp ground coriander seeds
- 1/2 tsp smoked paprika or regular
- 1/8-1/4 tsp cayenne pepper
- 1 tsp freshly ground black pepper
- 1 Tbsp Ground Milk Thistle seeds
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Julienne carrots and dice onions.
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Mix together carrots, salt, garlic, and lemon juice and set aside while you are prepping the onion.
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Heat oil in a stainless steel pan over medium heat and saute onion with sesame seeds until soft and golden.
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Leave onion and seeds in or discard (I strain them and use in a different recipe) Then add paprika, coriander, cayenne and black pepper to the hot oil and turn off the burner. When the spices start sizzling, and it happens almost immediately, add all that to the carrots, then add the milk thistle and mix well.
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Store in glass containers in the fridge for 3-4 hours or overnight before eating. It will last a long time in the fridge, so this is why I make a large batch of it.
We like to add it to our green salads or eat as a side dish.
Ad-dons: freshly ground ginger and turmeric rhizomes to taste, I usually add about a teaspoon of each.