Scrub the carrots under cold water to remove any dirt, then peel them with a vegetable peeler. Using the same peeler held at a slight angle, carefully shave each carrot lengthwise into thin ribbons, rotating as you work your way around. This creates those beautiful, delicate strands that make this salad Instagram-worthy. Place the carrot ribbons in a large mixing bowl.

In a small bowl, whisk together the soy sauce, rice vinegar, lime juice, and maple syrup until the syrup dissolves completely. Add the minced garlic, ginger powder, and sesame oil, stirring well to combine. I always mince the garlic fresh right before using it because pre-minced garlic loses so much of its vibrant, sharp flavor. Let the dressing sit for just a minute to let the flavors meld.

Pour the dressing from Step 2 over the carrot ribbons and toss gently but thoroughly to coat every strand. Add the cilantro and red pepper flakes, tossing again to distribute them evenly. I like to taste it at this point and adjust the lime juice or soy sauce if needed—this salad's beauty is in its bright, balanced flavors. Top with the toasted sesame seeds and toss one final time just before serving to keep them from getting soggy.