Wash and peel 3-4 fresh carrots. Shred or julienne the carrots into long, thin strips for a crunchy texture. Aim for about 4 cups.

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

Pour the dressing over the shredded carrots and toss gently to ensure every piece is coated.

Let the salad rest at room temperature for at least 10 minutes to absorb flavors.

Before serving, sprinkle 1-2 tablespoons of sesame seeds over the salad and mix gently.