Toast sesame seeds in a small skillet over medium heat for 5-7 minutes until golden brown and fragrant, set aside to cool.

Wash and peel rainbow carrots, then julienne them into thin strips or use a food processor for ease.

In a large mixing bowl, combine julienned carrots, chopped scallions, cilantro, and basil. Toss gently.

In another bowl or blender, combine rice vinegar, sesame oil, tamari or soy sauce, white miso, sriracha, coconut sugar, minced garlic, and grated ginger. Blend until smooth.

Pour dressing over salad ingredients and gently toss until coated.

Cover salad and chill in the refrigerator for at least one hour before serving.

Garnish with additional toasted sesame seeds and serve.