Peel the carrots and julienne them into thin, matchstick-like strips.

Slice the Persian cucumbers and green onions thinly and combine in a large mixing bowl.

In a small bowl or jar, whisk together sesame oil, soy sauce, rice vinegar, honey, pressed garlic, and ginger paste until well blended.

Toast sesame seeds in a dry non-stick pan over medium heat for 3-5 minutes until golden.

Combine the julienned carrots, sliced cucumbers, and green onions in the mixing bowl.

Drizzle the prepared dressing over the salad and gently toss to combine.

Chill the salad in the refrigerator for 10-15 minutes and serve topped with toasted sesame seeds.