Ingredients:

  • 1 lb carrots, peeled and sliced into matchsticks
  • 1 tbsp salt
  • 1/2 cup apple cider vinegar
  • 1/4 cup canola oil
  • 3 tbsp granulated sugar
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper flakes

Instructions:

  1. Peel the carrots and slice them into uniform matchsticks (julienne).
  2. Bring a pot of salted water to a rolling boil. Drop in the carrot matchsticks and cook for 3–5 minutes until bright orange and al dente. Immediately drain and plunge into ice water to stop the cooking process.
  3. In a non-reactive glass bowl, whisk together the apple cider vinegar, oil, sugar, minced garlic, salt, pepper, and red pepper flakes until the sugar is completely dissolved and the mixture is emulsified.
  4. Drain the chilled carrots thoroughly and toss them into the marinade. Cover and refrigerate for at least 4 hours.