1 lb carrots
12 sprigs fresh cilantro (or parsley)
¼ cup toasted unsalted pumpkin seeds
¼ cup crumbled feta cheese
¼ tsp. cumin seeds crushed
2 tbsp. orange juice
1 tbsp. vegetable oil
1 tbsp. lemon juice
½ tsp. ground coriander
½ tsp. liquid honey
salt & pepper
Cut carrots into paper thin strips (no need to peel them). Chill carrots and cilantro in ice water for 3 minutes. Drain and pat dry.
In a dry small skillet over medium heat, toast the cumin seeds until darkened and just beginning to pop (approx. 30 seconds).
Transfer to a large bowl and whisk the remaining dressing ingredients.
Add carrots, toss, and sprinkle with feta cheese.