Step 1: Toast sesame seeds in a skillet over medium heat for 5 to 7 minutes until golden brown and fragrant.

Step 2: Wash and peel rainbow carrots, then julienne into thin strips and add to a large bowl with scallions, cilantro, and basil.

Step 3: In a blender, mix rice vinegar, sesame oil, tamari, white miso, sriracha, coconut sugar, minced garlic, and grated ginger until smooth.

Step 4: Pour the dressing over the carrots and herbs in the bowl and toss gently to coat.

Step 5: Cover the bowl and refrigerate for at least one hour to enhance flavors.

Step 6: Before serving, garnish with additional toasted sesame seeds and optional red pepper flakes.