Ingredients:

1.5 pounds of carrots, peeled, about 6-8 large carrots

¼ cup  seasoned rice wine vinegar

¼ cup olive oil

½ teaspoon turmeric

1 teaspoon ground coriander

Half of a large red onion

Zest and juice of 1 lemon

1 cup golden raisins

1 tablespoon whole coriander

Freshly ground pepper

Flaky Sea Salt

Make the vinaigrette. In a small bowl, combine the vinegar, turmeric and ground coriander and a few cracks of pepper. Whisk to combine then slowly whisk the olive oil in. Set aside. 

Prepare the carrots. Using a mandoline (see cook's note below), grate the carrots into matchsticks sized pieces. Place in a mixing bowl and set aside. Slice the onion into thin-ish lengthwise pieces. Add to the bowl with the carrots. Add the raisins then the zest of the lemon, then the juice and toss to coat. Add the dressing and toss. Transfer to a serving dish or bowl and sprinkle with the coriander seeds and the flaky sea salt.