Place the julienne of carrots in a metal mixing bowl.
In a medium saucepan, combine the orange juice, ginger, cinnamon, garlic, lemongrass, cloves, salt, and pepper.
Place over medium heat and bring to a boil.
Allow the mixture to boil for five minutes and strain over the carrots.
Cover the bowl with cling film (Saran Wrap) and keep covered until cool (this will lightly cook and wilt the carrots).
Place the carrot slaw in a serving bowl, drizzle over the olive oil and sprinkle with sesame seeds, chili, and picked cilantro.
This dish goes well with grilled scallops or steamed white fish (NZ snapper).