Begin by heating a small skillet or pan over medium heat. Add the sesame seeds and toast them for about 5–7 minutes, stirring frequently until they turn lightly browned and fragrant. Once toasted, remove from heat and set aside to cool.

Carefully wash and peel the rainbow carrots. Using a sharp knife or a food processor, julienne the carrots to create thin strips. Transfer them to a large mixing bowl.

Mix in the chopped scallions, cilantro, and basil. Toss the vegetables gently together.

In a blender, combine rice vinegar, sesame oil, Tamari, white miso, sriracha, coconut sugar, minced garlic, and freshly grated ginger. Blend until smooth.

Pour the dressing over the carrot mixture. Gently toss the salad to ensure every carrot strand is coated.

Cover the salad and refrigerate for at least one hour to allow flavors to deepen.

Serve the salad chilled, topped with additional toasted sesame seeds and red pepper flakes if desired.