Lightly boil the carrots in a little water in a medium saucepan for 5 minutes or until slightly softened then pulse in a food processor with a little of the cooking liquid until roughly chopped.
Heat a medium nonstick frying pan and add the oil, ground coriander, cumin, ginger and a pinch of salt. Cook for 2 to 3 minutes or until aromatic, then remove from the heat. Toss the carrots with the spices in the pan. Add the honey and toss again.
Transfer the mixture to a serving bowl and mix with the lemon juice, orange juice and the fresh coriander.
Altered ingredient amounts.
The second time I made this salad, I halved the honey and doubled the fresh corriander. Also I pan fried (with just a little oil in a non-stick pan) grated carrot instead of boiling and food processing it - 23 Oct 2009
For you information, vegans definitely do not eat honey. Let me explain:
We consider it cruel as the bees make it for their own dietary needs, that is to feed their hives and sustain their young.
The production of honey from a single bee over its entire lifetime is only one-twelfth of a teaspoon! So each tablespoon of honey represents the workload of thirty six bees!!
Furthermore, to obtain the honey, the bees are smoked out of their hives, which goes straight into their eyes and respiratory system. Bees are killed in this process. Please remove the vegan label or adjust your recipe accordingly. - 16 Oct 2009