Step 1

Toast sesame seeds in a skillet over medium-high heat until they are lightly browned. Remove from the heat and let cool.

Step 2

Shred the carrots. This is an ideal time to whip out the food processor or you can use a box grater - that's what I used.

Step 3

Make the dressing: whisk the sesame oil, rice vinegar, brown sugar, ginger and red pepper flakes.

Step 4

Toss the carrots with the dressing, add the salt and pepper to taste and sprinkle the finished salad with sesame seeds.