*  6 shallots, minced
  * 2 garlic cloves, minced
  * 1/4 cup white wine vinegar
  * Salt
  * 2 pounds grated carrots
  * 4 tablespoons coriander seeds, toasted and cracked
  * 2 oranges, zested and juiced
  * 1/2 teaspoon ground cinnamon
  * 2 tablespoons cumin seeds, toasted
  * 1/2 cup extra-virgin olive oil
  * 1 cup chopped mint leaves

In a large mixing bowl, combine shallots, garlic, and vinegar. Season with salt. Add the remaining ingredients and toss together. Serve when ready. 

tags: vegetarian, vegan, pareve

source: http://www.foodnetwork.com/recipes/michael-symon/carrot-salad-recipe/index.html