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Step 1
Using a standard vegetable peeler, peel the carrots. Then, julienne the carrots using a julienne peeler. If you do not have a julienne peeler, you can julienne the carrots by hand, using a sharp chef's knife.
Step 2
You can also grate the carrots instead, but I like the texture of the carrots most when using a Julienne peeler.
Step 3
In a bowl, add the julienned carrots. Now combine the garlic, salt, paprika, cayenne, and white balsamic vinegar.
Step 4
Warm the oil in a small pot over medium heat until it shimmers. Carefully pour the warm oil on top of the garlic and spice mixture. The warm oil helps cook the spices and garlic a bit.
Step 5
Let it cool a bit (if warm) and mix well with clean hands. Please use clean hands or wear gloves as stirring it with a fork or tongs won't distribute the garlic or spices well enough.
Step 6
Add the carrots to a large glass jar with a lid. The carrots can be enjoyed right away but are even better after a night of marinating in the fridge. The carrots will last in a tightly sealed jar or container for about 10 days in the fridge.