Peel and julienne 500 grams of carrots and place them in a large mixing bowl.

Toast 1 teaspoon of coriander seeds in a skillet over medium heat for 2-3 minutes until golden, then grind into a powder.

Heat 2 tablespoons of vegetable oil in a small pan, then stir in 3 minced garlic cloves, 1 teaspoon ground coriander, 1 teaspoon black pepper, and 1 teaspoon red pepper flakes.

Pour the hot spiced oil over the carrots and toss to coat them evenly.

Add 1 teaspoon of sugar, 1 teaspoon of salt, 1 tablespoon of rice vinegar, and 1 tablespoon of soy sauce to the bowl and mix thoroughly.

Let the salad sit at room temperature for at least 15 minutes to allow the flavors to meld.

Before serving, add 1 thinly sliced onion and 2 tablespoons of chopped cilantro, and toss gently.