Peel the carrots and cut them thinly slices or Julienne.
In a large bowl, mix the carrots and salt. Set aside.
Heat the oil in a skillet over medium heat. Once hot, add the onions and sauté until tender.
Turn off the heat and stir in the minced garlic, and set aside to cool.
Now, stir in black pepper, paprika, cayenne pepper, coriander, sugar and vinegar. Mix well.
Pour the mixture over the carrots and toss until combined. Put in the fridge for 1- 2 hours.
Add fresh parsley and serve.
Slicing the carrots properly is the key to this dish. You can do it by hand, but it is best to use a Julienne slicer (unless you are a Japanese chef). In case you are a lazy person like me, supermarkets even sell bags of already Julienned carrots!
Make sure that the onions are diced as small as possible to maintain the easy-to-eat texture of the dish. This also ensures that they caramelize easily and don’t overpower the salad.
If you marinate and store the carrots for at least 6 hours before consumption, it will allow all the juices to release from the carrots. This will give you the best flavour profile.
Using a flavourless oil instead of olive oil will give you a more authentic taste and will let the flavour of the spices shine through.
Instead of using ground coriander, you can use whole coriander seeds. You can also use them after crushing them at home using mortar and pestle. This will give you an enticing aroma and will slightly enhance the taste.
Some people use the onions only to flavour the oil and discard them before adding the spices to the oil. However, keeping the onions gives a relatively stronger flavour.
Beetroot is an excellent substitute for carrots. This is a variation that is usually consumed in Indian homes.