1-First step: Toast the sesame seeds Place 1.5 tablespoons sesame seeds in a dry pan over medium heat. Toast them for 5 to 7 minutes, stirring often so they do not burn. You want them browned and fragrant, not dark and bitter. As soon as they smell nutty, transfer them to a small bowl so the hot pan does not keep cooking them.

2-Second step: Make the dressing In a small bowl or blender, mix together the 3 tablespoons rice vinegar, 2 tablespoons sesame oil, 1.5 tablespoons low-sodium tamari, 1 tablespoon mild white miso, 1 teaspoon sriracha, 1 teaspoon coconut sugar, 1 teaspoon minced garlic, and 1 teaspoon grated ginger. Whisk or blend until the miso breaks down and the dressing looks smooth.

3-Third step: Prepare the carrots Wash and peel 1.5 pounds carrots. Then julienne them or shave them into thin ribbons. You can use a sharp knife, a vegetable peeler, a box grater, or a food processor if you want to save time. The thinner the carrots, the better they will absorb the dressing.

4-Fourth step: Add the herbs and scallions Place the carrot ribbons in a large bowl. Add 0.25 cup chopped scallions, 2 tablespoons chopped cilantro, and 2 tablespoons chopped basil. Toss gently so the herbs spread out evenly without bruising.

5-Fifth step: Toss with the dressing Pour the dressing over the carrot mixture and toss until everything is coated. Use tongs or clean hands to lift and mix the ribbons so the dressing reaches all the surfaces. You want every bite to have a little bit of tang, spice, sweetness, and sesame flavor.

6-Final step: Chill, garnish, and serve Refrigerate the salad for at least 1 hour before serving. This resting time helps the carrots soften slightly and lets the dressing soak in. Right before serving, sprinkle on the toasted sesame seeds and add red pepper flakes if you want a little extra heat.