Take julienned carrots, minced garlic, soy sauce, rice vinegar, sesame oil, white sugar, toasted sesame seeds, and red pepper flakes to a bowl, season with salt to taste.
Peel the carrots. Cut them into tiny slices (specifically, julienne).
In a large bowl, combine the carrots and salt. Set aside.
Heat oil in a skillet over medium heat, then add onions and cook until browned and soft.
Remove the heat, add minced garlic, and set it aside to cool.
Mix black pepper, paprika, cayenne pepper, coriander, sugar, and vinegar together, ensuring a well-combined mixture.
Pour the mixture over the carrots, toss to combine, and refrigerate for 1-2 hours. Add fresh parsley and serve.