Wash and peel 3-4 medium-sized carrots, then shred them into fine matchsticks using a grater, taking about 5-7 minutes.

In a small saucepan, heat 3 tablespoons of sunflower oil on medium heat. Add 1-2 teaspoons of chili flakes and 2-3 minced garlic cloves, frying for about 30 seconds until fragrant.

In a large mixing bowl, combine the shredded carrots, 3 tablespoons of vinegar, 1 tablespoon of sugar, a pinch of salt, and chopped fresh coriander. Toss until evenly coated.

Pour the heated oil mixture over the carrot blend, and toss everything together for 1-2 minutes until all carrots are coated.

Let the salad sit for at least 15 minutes at room temperature. For optimal flavor, refrigerate for 30-60 minutes before serving.