Start by washing the cucumber thoroughly and slicing it thinly for that crisp bite.

Peel the carrot, then julienne it into thin strips to enhance its natural sweetness.

In a separate bowl, combine avocado oil, rice vinegar, sesame oil, sugar, soy sauce, minced cilantro, toasted sesame seeds, ground ginger, and crushed red chili flakes. Whisk until everything is well blended.

Pour this flavorful dressing over the freshly sliced carrots and cucumbers in a large mixing bowl, ensuring each piece gets a touch of that vibrant sauce.

Using a spatula or tongs, gently toss the vegetables to coat them evenly in the dressing, making sure to maintain the crispness.

Cover the bowl with plastic wrap and refrigerate for at least 20 minutes, although letting it chill overnight will yield even bolder flavors.

Garnish with extra cilantro or sesame seeds just before serving for a pop of color.