Carrots are the star of this cabbageless slaw, spooned into individual servings;cumin seeds, golden raisins, and cilantro are added to give it a bit of Moroccan flavor.
Toast cumin seeds in a small skillet over medium heat, tossing occasionally, until they are fragrant and a shade darker, about 2 minutes. Lightly crush cumin seeds using a mortar and pestle, or using the flat side of a large knife. Set crushed seeds aside.
Toss grated carrots, golden raisins, and orange and lemon juices together in a medium bowl. Add oil and crushed cumin seeds; season with salt. Add cayenne, if desired; toss in cilantro.
Wait until just before serving to dress the slaw and add the cilantro.