Step 1In a medium bowl, toss the shredded carrots with one-half cup of the cilantro, one-fourth cup of the grape seed oil, the vinegar and garlic, and salt and pepper to taste. Set aside and allow the carrots to marinate for 15 minutes.
Step 2In a small saucepan, boil the carrot juice over medium heat until reduced by half, about 5 minutes. Pour the carrot juice into a small bowl and let cool.
Step 3Wrap the ginger in a piece of cheesecloth and squeeze it over a small bowl to extract the juice, saving three-fourths teaspoon of the juice. Set aside. Whisk together the carrot juice, remaining one-fourth cup of the grape seed oil, mayonnaise, sesame oil, ginger juice, one-fourth teaspoon salt and one-eighth teaspoon pepper.
Step 4Strain the marinated carrots and discard the liquid. Add the carrot dressing and remaining one-half cup of cilantro to the drained carrots and toss well. Season to taste and serve immediately.