Use a vegetable peeler to shave the carrots into long, thin ribbons. Place them in a large mixing bowl.
In a small bowl, whisk together the grated ginger, minced garlic, soy sauce, rice vinegar, toasted sesame oil, and lime juice. Stir in the Chili Crisp if using.
Pour the dressing over the carrot ribbons. Add the sliced green onions and sesame seeds. Toss everything gently to coat.
Let the salad sit for 5–10 minutes so the flavors can meld. Garnish with extra sesame seeds and a little more Chili Crisp if you like it spicy.
Serve and enjoy!