In a skillet, heat 3 tablespoons of avocado oil over medium-low heat. Add the finely diced onion and sauté for about 8-10 minutes until golden brown and aromatic.

While the onions are cooking, wash and peel 4-5 fresh carrots, then julienne them. Place in a mixing bowl, and season with 1 teaspoon of kosher salt and 1 tablespoon of sugar.

Create a well in the center of the bowl with the carrots, and add 1 teaspoon of ground coriander, 1 teaspoon of smoked paprika, a pinch of cayenne pepper, and 2 minced garlic cloves.

Carefully strain the caramelized onions from the skillet, retaining the hot oil. Pour the oil over the spiced carrots and mix thoroughly.

Add 1/4 cup of chopped cilantro and 2 tablespoons of white vinegar to the mixture. Stir until well combined.

Transfer the salad into an airtight container and refrigerate for at least 4 hours. Before serving, give the salad a good mix.