Grate the carrots on a fine julienne grater or mandolin grater. Chop the onions course.
2 lbs Carrots, 1 lb Onions
Heat the oil in a large skillet and add the onions. Season with salt to taste. Cook on medium-low heat for 7-10 minutes, until the onions are golden brown.
1 c. Oil
In a large bowl, season the carrots with salt and ground black pepper to taste. Add the sugar, ground coriander, paprika, and cayenne pepper and mix to combine.
Finely mince the garlic cloves and place them in the bottom of a large bowl. When the onions are cooked, strain the onions through a fine mesh sieve, pouring the hot oil right over the garlic.
3-4 cloves Garlic
Add the garlic along with the oil to the carrot salad, mixing all the ingredients to combine. The cooked onions will not be used in the salad. Add them to other recipes.
Store the carrot salad in the refrigerator. You can serve the salad right away, but for the best results, marinate the salad in the refrigerator at least for a few hours or overnight before serving.
Mix to combine again before serving the salad. Garnish with fresh herbs.
Fresh Herbs
Notes
Store the salad in the refrigerator for up to a week.