Prep Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 45 minutes
Servings: 4–6
Ingredients
- 1 lb (450 g) carrots, peeled and julienned
- 3 cloves garlic, finely minced
- ½ small onion, thinly sliced
- 2 tablespoons neutral oil, such as sunflower or vegetable oil
- 1 tablespoon apple cider vinegar or white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper, optional
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh cilantro or parsley, optional
Instructions
- Prepare the carrots: Peel and julienne the carrots into thin, uniform strips. Place them in a large bowl.
- Season: Add salt, sugar, vinegar, coriander, paprika, black pepper, and cayenne if using. Toss thoroughly and let stand for about 10 minutes.
- Add garlic and onion: Mix in the minced garlic and sliced onion.
- Heat the oil: Heat the oil in a small skillet over medium heat until hot but not smoking.
- Combine: Pour the hot oil over the carrot mixture, especially over the garlic and onion. Toss everything well so the flavors distribute evenly.
- Marinate: Cover and refrigerate for at least 30 minutes. For deeper flavor, refrigerate for several hours or overnight.
- Serve: Toss once more before serving and garnish with fresh cilantro or parsley if desired.
Tips
- Thin julienne cuts give the salad its characteristic texture.
- The salad becomes more flavorful after resting overnight.
- Adjust vinegar and chili to taste for a sharper or spicier version.
- Store covered in the refrigerator for up to 4–5 days.
