Marinated Carrot Salad

How to prepare marinated carrot salad

1. Mix all the dressing ingredients in a small cup.
2. Peel the carrots and cut them into thin matchsticks using a julienne grater. Don't use a regular grater, as they will become too soft. They need to be cut julienne, because this way they keep their shape, don't release much juice, so they don't get soggy and can be eaten for up to 1 week.
3. Crush the garlic and place it on top of the carrots.
4. In a small saucepan, heat the oil and fry the onion until it starts to brown slightly. Tilt the pan so the oil runs to one side and pour it over the carrots. The onion is discarded or used for something else.
6. Pour the dressing over the carrots and gently mix with your hands from bottom to top until the carrots are evenly coated and become glossy.
7. Refrigerate overnight.
8. Note: This recipe can be used to marinate red beets, zucchini, peppers, etc. For red beets, follow the same recipe; for zucchini, reduce the vinegar, sugar, and coriander by half (because zucchini are softer and have a milder, less sweet taste than carrots or beets) and add some turmeric to color them yellow; zucchini can be served half an hour after being prepared, as they don't need time to soften.

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