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• 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