1-First Step: Toast the sesame seeds Set a small pan over medium heat and add 1 1/2 tablespoons sesame seeds. Toast them for 5 to 7 minutes, stirring often so they do not scorch. You want them lightly browned and fragrant, not dark or bitter. Once they smell nutty, transfer them to a plate so they stop cooking.

2-Second Step: Prepare the carrots Wash, peel, and trim the 1 1/2 pounds of rainbow carrots. Then julienne them into long, thin strips. A food processor with a julienne disk makes this fast, but a vegetable peeler also works if you want ribbon-like shavings. If you are short on time, pre-shredded carrots can help, though the texture will be a little different.

3-Third Step: Add the herbs and scallions Place the carrots in a large bowl with 1/4 cup finely chopped scallions, 2 tablespoons chopped fresh cilantro, and 2 tablespoons chopped fresh basil. Toss everything together so the herbs and scallions spread evenly through the carrots. This step builds flavor before the dressing goes on, which helps every bite taste balanced.

4-Fourth Step: Make the dressing Add 3 tablespoons rice vinegar, 2 tablespoons sesame oil, 1 1/2 tablespoons low-sodium tamari or soy sauce, 1 tablespoon mild white miso, 1 teaspoon sriracha, 1 teaspoon coconut sugar, 1 teaspoon finely minced fresh garlic, and 1 teaspoon grated fresh ginger to a small blender or food processor. Blend for 15 to 20 seconds until smooth. If you prefer to mix by hand, whisk the miso and tamari first until the miso loosens, then stir in the rest of the dressing ingredients. This helps prevent little bits of miso from staying clumpy.

5-Fifth Step: Toss the salad Pour the dressing over the carrot mixture and toss well until every ribbon is coated. Use tongs or clean hands to lift and fold the carrots so the dressing reaches the bottom of the bowl. At this point, the carrots will look glossy and bright, and the aroma of sesame, ginger, and basil should really come through.

6-Sixth Step: Chill before serving Cover the bowl and chill the salad in the refrigerator for at least 1 hour. This resting time matters because the carrots soften slightly and soak up the dressing. The flavors become more balanced after chilling, and the texture stays crisp without feeling raw or tough.

7-Final Step: Garnish and serve Right before serving, top the salad with extra toasted sesame seeds and a pinch of red pepper flakes if you want a little more heat. Serve it cold or lightly chilled. It makes a bright side dish for grilled meats, tofu, seafood, rice bowls, or sandwich plates.