Ingredients
2 lbs (1 kg) fresh carrots, peeled and grated into long thin matchsticks
4–5 garlic cloves, minced or pressed
1 large onion, finely chopped
1/4 cup vegetable oil (sunflower or canola)
2 tablespoons white vinegar (9%)
1 tablespoon sugar
1 teaspoon salt (adjust to taste)
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper or red chili flakes (adjust to taste)
1/4 teaspoon freshly ground black pepper
Fresh parsley or cilantro, chopped
Instructions
Place the grated carrots in a large bowl.
Add salt and sugar, then massage gently until carrots soften slightly.
Make a small well in the center and add garlic and all spices without mixing.
Heat the vegetable oil in a pan and fry the onion until golden.
Strain the hot oil directly over the spices and garlic on the carrots.
Add vinegar and fresh herbs.
Mix everything well until evenly coated.
Transfer to jars and press firmly.
Refrigerate for at least 3–4 hours, preferably overnight.
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