Rinse the carrots under cool running water for about 30 seconds, gently scrub them, and pat them dry.

Shred the carrots using a box grater or food processor into fine strips, aiming for bright orange strands.

In a small bowl, combine apple cider vinegar and olive oil, whisking until emulsified.

In a large bowl, combine shredded carrots, drizzle with dressing, and sprinkle with sea salt, then toss well.

Let the salad sit at room temperature for about 5 minutes to allow flavors to meld.

Serve the raw carrot salad immediately on individual plates or a serving bowl.