First make a paste by crushing the Garlic (1 clove) with the flat side of a knife on a cutting board, then mincing it up. Sprinkle a pinch of salt over the minced garlic, and slowly rub it into the cutting board with the flat side of your knife until it becomes mostly-smooth.
Make the dressing by combining garlic paste, Honey (1 tablespoon), Ground Ginger (1 teaspoon), Tabasco® Original Red Pepper Sauce (1 teaspoon), Freshly Ground Black Pepper (to taste), Kosher Salt (to taste), and some Olive Oil (1/4 cup) and White Wine Vinegar (3 tablespoon) (I used around 1/4 tsp each) in a jar with a lid or a bowl. If using a jar, close the lid and shake to emulsify, otherwise whisk until well combined.
Taste and adjust flavors if you want, then set aside.
Cut the tops off the Carrot (4) and peel off the outer layer of skin. If using thick carrots, cut in half lengthwise.
Use the same peeler, shave carrot “ribbons” from the sides of the carrot into a large bowl. It helps to rotate as you go.
Give the dressing a final stir or a shake to re-mix, then add to the bowl of carrots and toss to combine.
If not serving right away, hold off on adding the cilantro and feta until just before serving. When you’re ready to serve, pick the leaves off the Fresh Cilantro (1 bunch) into the bowl. Add the Crumbled Feta Cheese (1 cup).
Toss gently to combine everything, so you don't break up the feta crumbles too much.
You can serve it in the same bowl if you like, but I like to serve it on a platter with a crack of Freshly Ground Black Pepper (0 to taste). Garnish with a few more cilantro leaves and feta crumbles if desired.