Heat olive oil over medium low heat in a large saute pan. Add garlic, mint, and red pepper flakes, and cook for 5 minutes, stirring often. Do not allow garlic to brown or burn.
Add grated carrot, sea salt, and black pepper. Stir to combine, and cook about 5 minutes, until carrots are just starting to soften. Empty pan into a large mixing bowl.
Combine dressing ingredients in a small bowl and whisk together. Pour over cooked carrots and stir to combine. Refrigerate for 30 minutes to overnight to let the flavors combine. To serve, give a stir and garnish with fresh mint and chili pepper sprinkles.
*I used dried mint from a teabag (make sure it's only mint!). 1 1/2 teaspoons fresh chopped mint may be used in place of dried.
**If Turkish red pepper flakes are not available, sweet paprika and cayenne pepper can be used to substitute at a ratio of 4:1. In this recipe ~1/3 teaspoon paprika to 1/8 teaspoon cayenne.