Cut the zucchini into thin circles and grate the carrots on a Korean carrot grater.
Put the vegetables in different bowls.
In zucchini pour 1 tsp (without top) of salt, to carrots-2-3 pinches.
Leave for 30 minutes.
When the vegetables give juice, wash the zucchini in cold water and squeeze.
Squeeze the carrots, too.
Prepare the dressing: combine the crushed garlic, vinegar, soy sauce, pepper and honey. Mix thoroughly.
Pour the finished dressing into the vegetables and mix.
Add the sesame seeds to the vegetables.
In a frying pan, heat the oil and pour in the vegetables, mix quickly.
Add the chopped parsley. Stir.
Let stand in the refrigerator for 2 hours.