Begin by peeling and washing 4-5 medium-sized carrots. Grate the carrots finely into a large mixing bowl until you have about 3 cups.

In a separate bowl, combine 2 minced garlic cloves, 3 tablespoons of rice vinegar, 1 tablespoon of sugar, 2 tablespoons of toasted sesame oil, and a pinch of salt and pepper. Whisk until the sugar is dissolved.

Pour the dressing over the grated carrots and toss until evenly coated.

Cover the bowl and let the salad rest for at least 15 minutes at room temperature.

Finely chop cilantro and sprinkle over the salad before serving.