Combine all of the vinaigrette ingredients in a mason jar, cover with a lid and shake vigorously to combine. Set aside to rest while you slice the vegetables.
Remove the hard bottom stem from each Brussel sprout as well as the first outer layer of the sprout. Rinse and then slice the sprouts as finely as you can lengthwise. Place them in a bowl along with the grated carrots and scallion.
Pour just over 1/2 cup(120ml) of the vinaigrette over the salad and toss gently to combine. Sprinkle with sesame seeds(or sunflower seeds if you're allergic) and serve. You will have extra vinaigrette. You could either double the salad or store the extra in the refrigerator for a week or so and pour it over roasted vegetables or another salad.
Serving Size 1 cup