Put the coriander seeds in a small (5-8-inches) skillet set over medium heat. Toast about 5 minutes, just until the seeds become fragrant. Remove from the pan.
Halve 2 of the tangerines and squeeze the juice into the same skillet. Bring to a boil and reduce to 2 tablespoons.
Coarsely crush the coriander seeds in a mortar and pestle or by using the flat side of a large chef’s knife on a cutting board. Combine the coriander with the reduced tangerine juice, shallot, honey and ½ teaspoon salt in a bowl.
Peel the remaining tangerine and divide into segments and add to the juice mixture.
If your carrots are especially dirty give them a quick surface peel with a swivel peeler and discard them. Shave the carrots into ribbons, turning to include all sides (you’ll be left with a slender core, which is the cook’s treat).
Pile the carrot ribbons into a large mixing bowl and drizzle with olive oil. Add a good pinch of salt and gently massage with your hands to coat. Pour the tangerine mixture over and toss again.
Serve the carrot salad with some pomegranate seeds sprinkled on top.
The easiest way to get a good pile of ribbons is to choose those that are about 7" long and 1 1/2 " in diameter.
Also, look for tangerines feel heavy as they will be juicy. Seedless clementines, which are perfect for eating out of hand, will not yield enough juice for the dressing.