Begin by thoroughly washing and peeling the cucumbers and carrots. Slice the cucumbers thinly and julienne or shred the carrots.

In a mixing bowl, combine the rice vinegar, sesame oil, honey, minced garlic, grated ginger, and a pinch of salt. Whisk together until smooth.

In a large mixing bowl, add the drained cucumbers and shredded carrots. Pour the dressing over and toss gently to coat.

Cover and chill in the refrigerator for 10-15 minutes to allow flavors to meld.

Transfer to a serving bowl and sprinkle with toasted sesame seeds if desired. Serve cool.