Peel the carrots and cut them into cubes.
Peel the garlic, cut the slices into large slices.
Put the carrots and garlic in a saucepan, bring to a boil and cook for 10-12 minutes.
From cooking ,the "evil" taste and sharp smell of garlic go away, leaving a piquancy.
Place in a colander, let drain and cool until warm.
Preparing the dressing.
Finely chop the coriander and parsley. I crushed it in a blender, so it is more piquant in the end, but the greens are almost not visible. And to cut-more picturesque and brighter. Choose for yourself what you like best.
In a container, mix all the seasonings, add vinegar, oil, herbs and mix well until the salt dissolves.
Pour the carrots and garlic in a deep bowl. Mix well.
Pour out all the seasoning: it will be completely absorbed.
Transfer to a nice salad bowl and serve.
You can prepare it in advance, it is perfectly in the refrigerator for a week. By the way, it tastes better on the second day. The salad is not spicy, but rather sweet, very aromatic and spicy. Neither the sharp smell of garlic, nor its sharpness is not in sight. The taste is very mild.
Bon appetit to you and your family!