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Thinly slice 1 pound of carrots on a mandoline or use a peeler to shave them into thin, wide ribbons
In a large bowl, combine the carrots with 3 pitted and chopped Medjool dates, 2 teaspoons finely grated fresh ginger, 2 teaspoons ground cumin, 1 finely grated garlic clove, ½ cup coarsely chopped cilantro, and 1 or 2 minced Pickled Thai Chilies
Make a simple dressing by whisking together 3 tablespoons extra-virgin olive oil, 1 tablespoon freshly squeezed lime juice, 1 tablespoon Chile Vinegar, and salt to taste
Season the carrots with salt and toss with enough dressing to lightly coat
Let sit for at least 30 minutes before serving