Prepare your carrots by washing, peeling, and shredding them using a food processor or box grater. Pat them dry with a paper towel to remove excess moisture.
In a large mixing bowl, combine the shredded carrots, sliced green onions, and chopped cilantro. Add any optional vegetables like red bell pepper, purple cabbage, or edamame if using.
In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, grated ginger, minced garlic, brown sugar, and lime juice (if using) until the sugar dissolves completely.
Pour the dressing over the carrot mixture and toss thoroughly until every shred is evenly coated.
Sprinkle toasted sesame seeds on top and give a final gentle toss to incorporate them throughout.
For best flavor, let the salad rest for about 15-30 minutes before serving to allow the carrots to slightly soften and absorb the dressing's flavors.
Just before serving, give the salad another quick toss and garnish with additional cilantro leaves or chopped nuts if desired.
