Begin by peeling 4 to 5 medium-sized carrots and then julienne them into thin matchsticks, aiming for about 2 to 3 inches in length.

In a separate bowl, combine 2 minced garlic cloves, 2 tablespoons of rice vinegar, 2 teaspoons of soy sauce, and 1 tablespoon of sugar. Whisk together for about 30 seconds until the sugar dissolves.

Gradually drizzle in 4 tablespoons of sunflower oil while whisking to create a smooth dressing.

Pour the dressing over the julienned carrots and gently toss all ingredients together.

Taste the salad and adjust the salt and pepper as needed.

Cover with plastic wrap and chill in the refrigerator for at least 30 minutes.

When ready to serve, give the salad a final toss and transfer to a serving platter, garnishing with sesame seeds or sliced scallions if desired.