Tashkent Carrot Salad

Tashkent Carrot Salad
Recipe courtesy of:

Carrots — 2 lbs.
Coriander — 1 tsp
Garlic — 4 cloves
Olive oil — 6 T
White vinegar — 6 T
Paprika — to taste
Salt — to taste
Pepper — to taste
Sugar — 2 T

Thinly shred carrots, mix with sugar and crushed garlic. Let it stay for 10 minutes to get the juices out. Mix with the rest of seasoning. Let marinate for 6 hours. Mix thoroughly before serving as juices tend to sit on the bottom of pan. Serve chilled. Enjoy! (Makes 2 lbs [6 portions])