Servings: 6 servings

1 pound carrots, peeled and julienned; or 4 cups matchstick carrots 1 pound carrots, peeled and julienned; or 4 cups matchstick carrots
2 tablespoons finely chopped onion 2 tablespoons finely chopped onion
1 clove garlic, minced 1 clove garlic, minced
½ cup canola oil ½ cup canola oil
2 tablespoons red wine vinegar 2 tablespoons red wine vinegar
½ teaspoon salt ½ teaspoon salt
½ teaspoon sweet paprika ½ teaspoon sweet paprika
½ teaspoon ground coriander ½ teaspoon ground coriander
¼ teaspoon cayenne pepper ¼ teaspoon cayenne pepper
1 cup julienned cucumber 1 cup julienned cucumber
2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro

In a medium bowl combine carrots, onion and garlic.
In a glass jar with a screw top lid, combine oil, vinegar, salt, coriander, paprika and cayenne pepper. Cover and shake well to combine. Pour over carrot mixture. Toss gently to combine. Cover and chill 4 to 24 hrs before serving.
Before serving, gently toss with cucumber and cilantro.