In a small skillet, toast sesame seeds over medium heat for about 5 minutes, stirring frequently, then transfer to a bowl to cool.

Using a vegetable peeler, peel the carrots into long ribbons directly into a medium glass bowl.

Add finely chopped green onions and minced garlic to the bowl with the carrot ribbons.

In a small bowl, whisk together rice vinegar, soy sauce, chili oil, and sesame oil for the dressing.

With tongs, gently toss all ingredients together in the bowl until well-coated.

Sprinkle the cooled toasted sesame seeds over the salad and gently toss again.

Serve immediately, or chill for 1-2 hours to allow flavors to meld.