In a dry skillet over medium heat, add the sesame seeds and toast them for about 5 minutes, stirring constantly until golden brown and fragrant.

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

Chop the green onions and mince the fresh garlic, adding both to the bowl of carrot ribbons.

In a small bowl, whisk together rice vinegar, soy sauce, chili crisp oil, and sesame oil until well combined.

Pour the dressing over the carrot ribbons and aromatics, tossing gently until well combined.

Cover the bowl with plastic wrap and let the salad chill in the refrigerator for about 1-2 hours.

Before serving, sprinkle the toasted sesame seeds over the salad.