In a small skillet, combine the oil, jalapeno, and garlic. Place the skillet over medium heat and cook, stirring, until fragrant, about 5 minutes. Remove the skillet from the heat, add the sugar, and stir until dissolved. Transfer to a medium bowl and cool.
Add the carrot, coriander, lime juice, fish sauce, and scallion to the jalapeno mixture and mix well. Store in the refrigerator for up to 3 days.
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