Sauté the onions. Heat 3 tablespoons of avocado oil in a medium skillet over medium-low heat. Add the finely chopped onions and cook for about 8–10 minutes until golden brown.

Prepare the carrots. Julienne 4-5 fresh carrots and place them in a large mixing bowl. Season with kosher salt and 1 tablespoon of sugar, tossing to distribute evenly.

Add spices and garlic. Create a well in the center of the carrot mixture, adding 1 teaspoon of ground coriander, 1 teaspoon of smoked paprika, a pinch of cayenne pepper, and 2 minced garlic cloves.

Infuse with hot oil. Strain the cooked onions through a fine mesh sieve over the carrot mixture, allowing the hot oil to pour over spices and garlic. Let it sit for 1 minute.

Combine the ingredients. Mix the carrot salad gently, discarding onions if preferred, then fold in cilantro and 1–2 tablespoons of vinegar.

Marinate the salad. Transfer to an airtight container and refrigerate for at least 4 hours or overnight.

Serve and garnish. Toss the salad before serving, garnishing with more cilantro if desired, and enjoy the salad cold.