Ingredients
Vegetables: 2 lbs carrots (shredded or julienned), 1 red bell pepper (finely diced), 2–3 hot chili peppers (finely chopped), 1 head of garlic (minced)
Herbs & Aromatics: 1 cup fresh parsley or cilantro (finely chopped)
Dressing/Brine: ½ cup vegetable oil, ½ cup white vinegar or apple cider vinegar, 2 tbsp sugar, 1½ tbsp salt, 1 tsp ground coriander, ½ tsp black pepper
Instructions
1. Prep Vegetables: Wash and peel the carrots, then shred them using a julienne peeler, box grater, or food processor. Place shredded carrots, diced red bell pepper, chopped chili peppers, minced garlic, and chopped parsley into a large mixing bowl.
2. Mix Seasonings: In a small bowl, whisk together the vegetable oil, vinegar, sugar, salt, ground coriander, and black pepper until the sugar and salt dissolve completely.
3. Combine & Toss: Pour the liquid dressing over the shredded vegetable mixture. Toss thoroughly using tongs or gloved hands, pressing down slightly to release juice from the carrots.
4. Jar & Marinate: Pack the carrot salad tightly into clean, dry glass jars, pressing down so the brine rises to cover the vegetables. Seal with airtight lids.
5. Chill & Serve: Refrigerate for at least 6 hours (preferably 24 hours) before serving to allow the flavors to meld and the carrots to pickle slightly. Keep stored in the fridge for up to 3–4 weeks.