This quickle is meant to show off the colors of the carrots to their best effect, and allow the taste differences of each to still show through. Since some red carrots are only red as far as the skin, this method of cleaning preserves the color and renders the carrots clean and safe. This recipe uses cilantro and coriander seed because the idea of keeping it all in the family appeals to me, but you could use other herbs as long as it is subtle. Using low acid vinegar- around 4 to 5% or 40 to 50 grain- such as rice or white balsamic is easy and preserves the flavors of the carrots. You can dilute other vinegars with water to get to this number if you wish. Stronger vinegar will need more sugar to balance the flavors. You will want a mandolin to make this easy.