Wash and remove the skin of the carrots and remove the ends. Wash the cucumbers and remove the ends.

With a julienne peeler, slice the carrots and cucumbers into long ribbons. Combine the cucumber and carrot ribbons in a medium bowl and set aside.

In a glass measuring cup or small bowl, combine the grape seed oil, vinegar, sesame oil, maple syrup, soy sauce, salt, ginger, and white pepper. Whisk to combine. Adjust the salt and pepper taste if needed.

Pour the dressing over the cucumber and carrot ribbons. Stir gently to combine, so all the ribbons are coated in the dressing. Sprinkle the sesame seeds over the salad.

Let sit for at least 10 minutes in the fridge so the flavors can develop.