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Using a mandoline or sharp chef’s knife, shred cabbage. Grate carrots on a box grater. Combine cabbage, carrot, shallots, garlic, lime juice, olive oil, honey, orange juice, and zest in a large bowl; toss well and season with sea salt and pepper, to taste. Cover and refrigerate at least 1 hour or overnight. Using a sharp knife, carefully slice top and bottom of orange. Using even downward strokes, slice skin away from flesh and discard. Remove any remaining white pith. Cut between membranes to segment the orange, retaining any juices. Remove salad from fridge and stir well, then add orange segments. Adjust seasoning, if needed, and serve.