In a small skillet over medium heat, add the raw sesame seeds. Stir them constantly for about 5 minutes until they turn golden brown and fragrant.

Using a vegetable peeler, peel fresh carrots into long, thin ribbons. Gather the ribbons and place them in a medium glass bowl.

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

Using tongs, carefully toss the combined ingredients until everything is perfectly mixed. Serve immediately or chill for 1-2 hours.