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Chop the tops and bottoms of the carrots, and then cut each carrot in half or thirds – so each piece is about 3 inches in length. You can mandoline the carrots lengthwise on the thinnest setting, and then use your knife and slice the carrot ribbons into matchsticks. Or, I used my mandoline that has an interchangeable blade to get matchsticks.
Slice the green onions into thin matchsticks, similar in size to the carrots. Add the sliced carrots to a bowl, along with the scallions, cilantro, lemon, and a generous sprinkle of kosher salt. Toss and set aside. NOTE: Tossing the carrots in salt and letting them sit for 5-10 minutes will help them release a little water, and will keep them crisp when tossed in the dressing.
Make the dressing. Add the toasted sesame seeds, honey, ginger, and chili crisp to a heat-proof bowl or jar. Heat the sesame oil in a pan on high heat until it shimmers and looks watery (this is a good indicator that the oil is hot). Pour the oil over the bowl of aromatics – this will flash cook the raw ginger, mellowing out the sharpness, along with amplifying the flavors of the other ingredients. Stir well.
Drain any water from the bowl of carrots, pour the dressing over the salad, and toss to combine. Adjust for salt as needed, top with extra chili crisp and sliced scallions, and serve immediately.