Begin by thoroughly washing the carrots under cold running water, ensuring all dirt is removed. Peel the outer skin to reveal vibrant orange interior.

Utilize a mandoline slicer to create thin ribbons from the carrots, or a vegetable peeler for long strips. Set aside in a large mixing bowl.

In a separate mixing bowl, combine minced garlic, rice vinegar, soy sauce, crispy chili oil, and toasted sesame oil. Whisk until well combined.

Pour the prepared dressing over the carrot ribbons. Gently toss the carrots to ensure each ribbon is evenly coated.

Sprinkle toasted sesame seeds over the salad for extra crunch. Optionally, add sliced green onions.

For a fresher taste, chill the salad in the refrigerator for about 30 minutes before serving.