Shredded raw carrots, caramelized onions, and refreshing cilantro tossed with pungent spices and apple cider vinegar makes a great addition to any meal.
Heat oil in a stainless steel pan over medium heat. Add onion; cook and stir about 12 minutes or until onion is translucent. Remove from heat and allow to cool completely.
Cut carrots into thin slices. Alternatively, use a julienne peeler to easily shred thin strips of carrots.
Add minced garlic, apple cider vinegar, coriander, cumin, and salt to carrots and toss to combine well.
Add cooked and cooled onions (including olive oil on the bottom of the pan) and chopped cilantro to the carrots and toss until combined well.
Enjoy immediately or store in refrigerator in a covered container.
Notes
Avocado oil may be subbed for extra virgin olive oil.
8 medium carrots should yield approximately 2 cups of julienne carrot strips
Fresh parsley may be subbed for cilantro.
Carrot salad can be kept in a covered container in the refrigerator for up to 6 days.
The information shown above is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. Please see our complete Nutritional Information Disclaimer.