Wash and peel the carrots thoroughly. Create long ribbons using a Y-peeler.

Submerge carrot ribbons in ice water for 5-10 minutes, then drain and pat dry.

In a medium bowl, whisk together rice vinegar, soy sauce or tamari, toasted sesame oil, honey or maple syrup, and ginger. Add garlic if using.

Toast sesame seeds in a dry skillet over low heat for about 2 minutes, stirring continuously.

Combine carrot ribbons and dressing in a large bowl and toss until coated.

Garnish with toasted sesame seeds and chopped cilantro, then serve immediately.