Peal and Julienne the carrots. In a large bowl, combine carrots and ½ tsp salt. Set aside.
Finely chop the onion. In a skillet, heat oil. Once hot, sauté the onions until completely cooked and tender. Remove skillet from heat and mix in minced garlic.
Once the onions are cooled, add in the pepper, remaining salt, paprika, chili powder, sugar, vinegar, and coriander. Mix well.
Pour everything over the carrots and toss until completely combined. Refrigerate covered at least 2 hours.
Add fresh herbs and serve.
Enjoy, friends.
Notes
Cutting the carrots is the key when making the carrot salad. Hold the carrots at a slight angle to get long thin strands.
In the traditional carrot salad, the seasonings are added directly to the carrots. I find it easier to mix to combine everything with the oil and onion.