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Prepare 2-3 large carrots by cutting them into thin ribbons using a vegetable peeler or mandoline
For Asian Style: Combine 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 3 cloves grated garlic in a bowl
Add chili crunch to the Asian dressing and mix well
Toss carrot ribbons with Asian dressing and top with green onions and sesame seeds to taste
For American Style: Combine 1 tbsp red wine vinegar, 1 tbsp extra virgin olive oil, and 3 cloves grated garlic in a bowl
Add optional Calabrian chili to the American dressing if desired
Toss carrot ribbons with American dressing
Top with thinly sliced red onion and chopped fresh dill to taste
Season with salt and pepper to taste