Carrot & Sweet Onions w/ Tamari & Cilantro

This is a super simple sauté that I love to make and serve with rice. 

Author Laura Bennett


  • About 1/3 bunch Carrots, sliced long and thin
  • 1 Sweet Onion, sliced thinly
  • 1/3-1/2 bunch Cilantro, chopped roughly
  • Tamari
  • Garlic
  • Salt


  1. Slice up your onion and set aside.

  2. There are many ways to slice carrots long and thin. You could use a mandolin if you have one, but I just use a knife. I slice the ends of the carrots, slice them in half lengthwise, and then with the flat side down on the cutting board, I simply slice as thinly as I can at a diagonal angle all the way down. You end up with long and flat carrot strips that are perfect for this dish.

  3. Heat up some oil in a pan, throw your onions in and stir around.

  4. After a minute or two add in the carrots and stir them in evenly.

  5. Pour a good splash of tamari or soy sauce into the pan and cover with a lid for a few minutes.

  6. Meanwhile, mince a few cloves of garlic and add them in once you’re done chopping.

  7. Remove the lid for the remainder of the cooking process and continue to cook on medium-high. Add more tamari as more liquid is needed. Cook just until carrots are done, but not so long that they become mushy. Once you turn off the pan, salt to taste.

  8. Serve with tons of raw cilantro on top!