Description
This Spiced Carrot Salad with Garlic and Cilantro is bold, vibrant, and packed with flavor. Julienned carrots are tossed with coriander, smoked paprika, cayenne, and garlic, then infused with sizzling hot oil for a deep, rich taste. Fresh cilantro and white vinegar add brightness, making this a perfect side dish for any meal.
Ingredients
For the Salad:
- 2 tablespoons avocado oil (or olive oil)
- ½ small onion, finely chopped
- 4 large carrots, julienned
- ½ teaspoon kosher salt (adjust to taste)
- ½ teaspoon sugar
- 1 teaspoon ground coriander
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust for spice level)
- 2 cloves garlic, minced
- ¼ cup fresh cilantro, chopped
- 1 tablespoon white vinegar
Instructions
-
Cook the Onions:
- Heat avocado oil in a skillet over medium-low heat.
- Add onions and cook for 8-10 minutes, stirring occasionally, until golden brown.
-
Prepare the Carrots:
- While the onions cook, julienne the carrots using a mandolin or sharp knife.
- Place in a large bowl and toss with salt and sugar.
-
Infuse the Spices:
- Create a well in the center of the carrots.
- Add coriander, smoked paprika, cayenne, and garlic.
- Increase the heat on the onions so the oil is sizzling.
- Strain the hot oil over the spices and garlic. Let sit for 1 minute, then mix well.
-
Add the Final Touches:
- Stir in chopped cilantro and white vinegar.
-
Marinate & Serve:
- Transfer to a mason jar or airtight container.
- Refrigerate for at least 4 hours, preferably overnight, for the best flavor.
- Mix before serving and garnish with extra cilantro.
Notes
- For extra heat, add more cayenne or red pepper flakes.
- Storage: Refrigerate for up to 1 week in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: No-Bake
- Cuisine: Mediterranean
