Wash, peel, and julienne or grate the carrots. Use a mandoline, julienne peeler, or food processor for ultra-thin shreds.

Place them in a large bowl with sliced scallions, minced garlic, and sesame seeds.

Tip: For maximum crunch, place julienned carrots in an ice water bath for 10 minutes, then drain well before tossing with the dressing.

In a small heatproof bowl, mix soy sauce, rice vinegar, sugar, and chili flakes.

In a small pan, heat the neutral oil until it shimmers—just before smoking point (you should see ripples).

Pour the hot oil directly over the chili flakes and garlic mixture. It will sizzle and bloom the spices.

Stir in sesame oil (if using) and taste—adjust heat or acidity as needed.

Pour the hot dressing over the carrot mix.

Toss thoroughly to coat every strand.

Let sit for 10–30 minutes for flavors to meld (optional but recommended).

Garnish with extra sesame seeds, coriander, or a sprinkle of furikake.