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Peel and ribbon 1 lb of carrots. Add to a bowl with a couple generous pinches of salt and let sit for 10-15 minutes to soften.
Thinly slice ½ English cucumber into half moon, 3-4 scallions diagonally, and a large handful of cilantro. Add to the carrots.
Squeeze in the juice of half a large lemon.
In a heat-safe bowl, add ½ tbsp honey, 4 minced garlic cloves, 1 tbsp grated ginger, 1.5 tbsp toasted sesame seeds, and ½ tsp chili flakes.
Warm 5 tbsp toasted sesame oil over low-medium heat, then carefully pour it over the chili mixture. Let it bloom and cool for 10 minutes.
Toss everything really well with your hands. Taste and adjust with more salt or lemon if needed. And enjoy!