Start by blanching carrots. To do this, bring a large pot of water to a vigorous boil. (It is important to use a very large pot so that the water continues to boil when the carrots are dropped in.) Drop carrots into water and allow to boil for approximately 1 minute, until carrots just begin to become tender. Quickly drain and drop carrots into a bowl of ice water. Drain again once carrots are cool and pour into a medium mixing bowl.

To prepare the vinaigrette, combine remaining ingredients (except cilantro) in a small covered container and shake vigorously. Taste the vinaigrette and add additional soy sauce or honey to your liking.

Toss the carrots in the vinaigrette and refrigerate for at least 1 hour (overnight is fine if preferred). Garnish with cilantro sprigs and serve slightly chilled.