Steps

1. In a bowl, add 1 pinch of Salt and 1 pinch of Sugar.
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2. Trim the ends off 1 Carrot (approx. 200g).
   🕒 00:37
3. Cut the ends of the carrot flat, then place it cut-side down to stabilize. This technique helps secure round ingredients for safer slicing.
   🕒 01:06
4. Slice the stabilized carrot thinly on a diagonal.
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5. Stack and stagger a few slices of the carrot, then spread them out and thinly julienne from one end. This method flattens the stack for easier continuous slicing. You can also use a knife, slicer, or julienne slicer.
   🕒 01:49
6. Transfer the julienned carrots to the bowl with salt and sugar. Avoid making the shreds too thin, as this can overpower the carrot's natural flavor and texture.
   🕒 02:25
7. Put away the knife and cutting board.
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8. Thoroughly mix the salt and sugar into the carrots, until they glisten. Let sit for about 5 minutes to draw out excess moisture. This process helps the dressing penetrate the carrots better.
   🕒 03:01
9. In a separate container, combine 2 tbsp Apple Cider Vinegar, 2 tsp Sugar, and 2 tbsp Olive Oil.
   🕒 03:33
10. Using a whisk, vigorously mix until the oil and liquid emulsify and thicken. This creates a dressing that won't be watery and will coat the carrots well.
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11. After letting the carrots sit for 5 minutes, gently pat them dry with a paper towel. No need to squeeze.
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12. Transfer the dried carrots to a clean bowl.
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13. Re-mix the prepared dressing, then add it to the carrots and mix thoroughly by massaging them together.
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14. Use a spatula to press the carrots and dressing together firmly. Let sit for about 15 minutes to allow the flavors to meld. While delicious immediately, the taste becomes more mellow with time.
    🕒 05:41
15. After 15 minutes, gently mix again and taste.
    🕒 06:05
16. Plate the dish and generously sprinkle with Parmesan Cheese, if desired.
    🕒 06:31