Heat a medium skillet over medium-low heat, adding avocado oil. Once hot, toss in the finely diced onions, cooking until golden brown for 8-10 minutes.

Peel and julienne carrots, then sprinkle with kosher salt and sugar in a large bowl, tossing to coat.

Create a well in the center of the carrots, spoon in ground coriander, smoked paprika, cayenne pepper, and minced garlic.

Once onions are caramelized, pour hot oil and onions over the carrot mixture, letting it sit for a minute.

Mix in chopped cilantro and white vinegar, tossing everything together thoroughly.

Transfer salad to mason jars, seal and refrigerate for at least four hours or overnight.