Begin by heating a dry skillet over medium heat. Add the sesame seeds, stirring them frequently until golden brown, about 5 minutes.

Peel the fresh carrots into ribbon-like shapes using a vegetable peeler and place them in a medium glass bowl.

In the bowl with the carrot ribbons, add the sliced green onions and minced garlic. Drizzle in the rice vinegar, soy sauce, chili crisp oil, and sesame oil. Finally, sprinkle in the cooled toasted sesame seeds.

Using tongs, gently toss all the ingredients together, ensuring the carrot ribbons are evenly coated.

Cover the salad and chill in the refrigerator for 1-2 hours before serving.