The method for this is so simple but produces such a gorgeous salad.
With a mandolin or hand peeler, peel 4 carrots wafer thin. Place in a small mixing bowl and toss with a heavy pinch of salt.
For the plate pictured above, I also tossed in one medium clove of garlic that I also sliced.
Cover the bowl and let it rest in the fridge for a half hour.
Drain the water out (would make a fantastic liquid addition to a pan sauce.)
Squeeze the bunch of as much liquid as possible. You'll want to gently toss in order to loosen the strands up.
Plate over top of a small bed of greens topped off with some sliced green onions. Add some small additions to your liking.
Other addition ideas:
Drained, rinsed, canned tuna
crumbled firm tofu
chopped canned olives (salty and acid...great for carrots) or fresh olives if you are serving with a vinaigrette such as the one above
Freshly shaved Parmesan cheese
You can also dress this with just about any dressing you desire, I'm just a fan of acidity with carrots and the color it brings to the plate. I made one with ranch and fresh croutons that jut did not sit as well with me.