Start by peeling and washing about four large carrots. Finely shred the carrots and place them into a large mixing bowl.

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

Pour the prepared dressing over the shredded carrots in the bowl. Gently toss the ingredients together until every strand of carrot is evenly coated.

Sprinkle 2 tablespoons of sesame seeds and some finely chopped green onions over the top. Mix gently one last time to incorporate the garnishes.

Cover the bowl and place the salad in the refrigerator for at least 30 minutes to chill.