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Start by peeling and drying your carrots, then use a mandoline slicer to slice them into thin ribbons or matchsticks. Do the same with the cucumbers — I keep the skins on for color and crunch. You can slice them on the diagonal or into coins, but I love the mandoline for that restaurant-style look.
Add your sliced carrots and cucumbers to a large mixing bowl. Toss in the thinly sliced green onions.
In a small bowl or jar, whisk together the sesame oil, coconut aminos, rice vinegar, ground ginger, minced garlic, and honey. Taste and adjust as needed — add a little more vinegar if you like it tangier, or a bit more honey for sweetness.
Pour the dressing over the veggies and toss well to coat everything evenly. Sprinkle in the sesame seeds and give it one more good toss.
You can serve this salad right away for maximum crunch, or let it chill in the fridge for 30 minutes to let the flavors really come together. If you are saving for later, dress before serving!