Begin by peeling the outer layer of your large carrots using a vegetable peeler. Slice or shred them directly into a large mixing bowl.

Once your carrots are ready, sprinkle about a teaspoon of kosher salt over the shavings and gently toss them to coat.

Allow the salted carrots to sit for 5 minutes to enhance the flavors and draw out excess moisture.

In a separate bowl, whisk together the dressing ingredients: fish sauce, rice vinegar, lime juice, maple syrup, and olive oil until well combined.

Pour the dressing over the salted carrot shavings and toss gently until every piece is coated.

Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.

Just before serving, stir the salad and sprinkle sesame seeds on top for an added crunch.