Wash 1 ¼ pounds of fresh carrots thoroughly under running water. Peel the carrots and use a Y-shaped vegetable peeler to create long, thin ribbons.

In a small bowl, combine 2 tablespoons of rice vinegar, the juice of 1 lime, 2 tablespoons of low-sodium soy sauce, and 1 tablespoon of sesame oil. Add 1 teaspoon of maple syrup or honey and 1 teaspoon of chili crisp. Whisk until well blended.

Pour the dressing over the carrot ribbons in a mixing bowl. Use tongs to toss the carrots until evenly coated.

Sprinkle ¼ cup of thinly sliced green onions and 1 tablespoon of sesame seeds over the salad. Serve immediately or let sit for a few minutes to meld flavors.

Store leftovers in an airtight container in the refrigerator for up to 4 days, stirring before serving again.