Wash the cucumber and carrots thoroughly.

Use a mandoline slicer or a sharp knife to slice the cucumber into thin rounds.

Julienne the carrots into thin strips.

In a small bowl, whisk together the avocado oil, rice vinegar, sesame oil, sugar, and soy sauce until the sugar is completely dissolved.

Add the ground ginger and, if using, the crushed red chili flakes for a spicy kick.

In a larger mixing bowl, combine the sliced cucumber and julienned carrots.

Pour the dressing over the vegetables and toss gently to coat all the pieces evenly.

Allow the salad to marinate for about 10-15 minutes in the refrigerator before serving. This step helps the flavors meld together and enhances the overall taste of the salad.

Just before serving, sprinkle the minced fresh cilantro and toasted sesame seeds over the top for added flavor and a touch of elegance.