Korean carrots recipe

It's been a while now that I stopped using salt or pepper, or oil. But today I saw a wonderful almost raw version of "Korean carrots" salad and understood how much I missed it. Ssso. This is the post which seduced me =) (in RU). They say this salad integrated into Russian cuisine when many Koreans were moved by force within the USSR during the Stalin era.
I want to share it with you, because it is easy and quick to prepare, tasty, a bit spicy, wonderful as an appetizer. Your dear ones will appreciate it.
My version:
-Good fresh carrots, washed and peeled: slice (better grate) them into spaghetti-like strands, some 5 cm long and 1-2 mm wide.
-Black and red (cayenne) pepper: cayenne pepper, together with garlic, is what gives the whole thing such a special taste.
-Several cloves of (young) garlic: cut in small pieces or squeeze.
-Oil: sesame, or olive, or sunflower. Just a bit.
-Freshly squeezed lemon juice: just a bit, 1 lemon for a medium bowl.
-Sea salt.

I added black sesame seeds and used a spoonful of olive oil.
Mix everything very well! And place into the fridge for 30 min - 1 hour.
I couldn't wait that long and 10 minutes were enough to marinade. I ate the whole bowl with pleasure and am feeling fine now :)

Bon appetit!
PS: this is not my pic, I found it on the web

Istanbul

Current location: Istanbul, Turkey
It's such a considerable change in veg quality! Fruits travel a long way to Holland, pass all kinds of treatments to be allowed to the internal market; locally veg and fruits are grown with too many chemicals to taste good. I was used to this neutral taste, and now it feels so good to eat more natural raw food!

I am eating tons of Turkish tangerines. They are simply great, and there was no treatment mentioned on the boxes. It's the season of pomegranates as well, and in small kiosks or cafes they offer freshly made pomegranate juice, a completely new experience for me.

Radish and lettuce, nice cucumbers and wonderful tomatoes - finally! After quite some time in the overcivilized EU! Please, Turkey, don't aim at entering the EU with their horrible agricultural standards!

Not raw. A lot. Recently, in Holland, sushi, seaweed salad (with some colour enhancer), in Turkey, black olives, baklava, Turkish bread, boiled potatoes with spices, several types of jam. The worst was that in the plane I ate some cheese included in the food they serve at 11000m, and I am sure it wasn't vegetarian. I feel guilty, it was the first time I ate something non-vegetarian fully understanding it.

Airport. In the shopping area for passengers at Schiphol there is a kiosk where they make smoothies, including with special nuances like addition of green tea and echinacea in powder. But vegetarian sushi were present only in the supermarket before the passport control.

Galata bridge. While passing by a fish restaurant Balik:
Come and see our menu - Thank you, I don't eat fish - Just come, I will show you vegetarian [dishes]. - OK.
Oh, what he showed... every single dish was with this or that kind of fish. In the end they offered me a glass of still water. And one of the waiters came up to me to talk about vegetarianism and how will I act when I get married and have children - how will I cook meat and fish for them... "Fish is very healthy, doctors say." But "I respect your choice" - this is phrase so pleasant to hear.

Spice market. So many spices, nuts, dried fruits, herbs... Amazing. I tasted and bought, among other things, raisins which were dried on the vine, sun-dried apricots and figs. They taste great.

Spices

Yesterday I recalled that I used to like adding cinnamon to my breakfast. And I did add some to a peach. Ufff, what a bad experience! I never thought cinnamon has such a strong taste!

It's amazing how fast the perception of taste is changing. I used to add a lot of cinnamon to my breakfast kefir and barely felt it.