4 c. shredded carrots (I use the packaged, 10 oz bags of shredded carrots from the store) 1 small onion, halved and cut into thin slices 1 clove garlic, minced 1 T. olive oil 3/4 t. ground cardamom 1 T. minced fresh mint leaves
Heat olive oil in a large skillet over medium-high heat. Saute onions until translucent and soft, about 5 minutes. Add garlic and saute 2 more minutes. Add carrots and saute about 5 minutes until they soften just slightly. Add cardamom and mint and stir until well incorperated. Serve warm, chilled or at room temperature.