In a small, dry skillet, heat about 2 tablespoons of sesame seeds over medium heat for about 5 minutes until golden brown.

Wash and peel fresh carrots, then create long, thin ribbons using a vegetable peeler and place in a medium bowl.

In a separate bowl, whisk together the sliced green onions, minced garlic, rice vinegar, soy sauce, chili crisp oil, and sesame oil.

Using tongs, toss the carrot ribbons with the dressing until evenly coated.

Sprinkle the toasted sesame seeds over the salad before serving.