Wash and peel large carrots, then slice into thin strips with a julienne peeler or knife. Slice Persian cucumbers thinly, and chop green onions.

In a small mixing bowl, whisk together sesame oil, soy sauce, rice vinegar, honey, ginger paste, garlic, and chili oil until smooth.

Toast sesame seeds in a dry skillet over medium heat, stirring for 2-3 minutes until golden. Remove from heat and cool.

In a large bowl, combine julienned carrots, sliced cucumbers, chopped green onions, and cooled sesame seeds. Toss gently to mix.

Pour the dressing over the vegetable mixture and carefully toss to coat everything evenly.

Refrigerate the salad for 10-15 minutes before serving to enhance flavor. Serve in a bowl and enjoy!