Peel the carrots with the vegetable peeler, scrape 2 in 1 with the vegetable blossom scraper / peeler and cut into fine carrot blossom slices with a kitchen slicer. Blanch the carrot blossom slices in salted water (1 teaspoon salt) for about 1 minute, drain through a kitchen sieve and allow to cool. Clean and wash the spring onions and cut into fine rings. All ingredients (ginger and clove of garlic pressed through the clove of garlic, 1 tablespoon of light soy sauce, 1 tablespoon of liquid honey, 1 tablespoon of lemon juice, 1 tablespoon of light rice vinegar, 1 tablespoon of olive oil, 1 teaspoon of sesame oil, 2 big pinches of coarse sea salt from the mill, 2 big pinches Put colored pepper from the mill, spring onion rings and carrot blossom slices) into a bowl and mix carefully. Roast the sesame seeds (1 tbsp) in a pan without oil, remove, let cool down a little and mix with the salad.