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