Russian "Korean" Salad (Корейская Морковь)

medium-sized carrots, grated into long, thin strands (A Kiwi comes in handy here.)

large cloves of garlic, peeled and minced into a fine paste

medium white or yellow onion, finely chopped

ground (or — as I prefer — coarsely-cracked) coriander seeds

vegetable oil (see notes)

white vinegar (see notes)

salt, or to taste

cayenne pepper, or to taste

honey or 1½ teaspoons of sugar