1-Prepare dressing: Prepare dressing: In a large mixing bowl, combine all dressing ingredients (olive oil, orange juice, miso, vinegar, ginger, garlic, and honey). Whisk well to combine. Set aside.
2-Shave carrots: Shave carrots: Peel and discard the rough outer skin of carrots. Hold each carrot firmly by one end and use a vegetable peeler to shave long ribbons up and down the length of the carrot. Rotate the carrot as one side gets flat, and continue shaving until you reach the narrow core. (You can use what’s left of the carrot in soups, stocks, or for snacking.) You should have roughly 12 ounces of shaved carrots by the end. Add shaved carrots to the bowl of dressing and toss to combine.
3-Add remaining salad ingredients (cilantro, mint, pomegranate: Add remaining salad ingredients (cilantro, mint, pomegranate arils, and sesame seeds) and toss well to combine. Taste and season the salad with a pinch of salt, if desired. (I find that the miso paste adds just enough salt, but feel free to add a pinch more if you really want the flavors to pop.) Serve fresh.