1-First Step: Toast the sesame seeds. Place 1.5 tablespoons of sesame seeds in a medium pan over medium heat. Toast for 5 to 7 minutes, stirring often, until they are lightly browned and smell fragrant. Watch closely, because sesame seeds can go from golden to burnt quickly. Once they are ready, transfer them to a plate so they stop cooking.

2-Second Step: Prepare the carrots and herbs. Wash, peel, and julienne the 1.5 pounds of carrots into long thin strips. A specialized julienne tool works well, but a vegetable peeler or food processor can save time too. Put the carrot ribbons in a large bowl, then add 0.25 cup finely chopped scallions, 2 tablespoons chopped fresh cilantro, and 2 tablespoons chopped fresh basil. Toss gently so the herbs spread through the carrots.

3-Third Step: Mix the dressing. Add 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 finely minced fresh garlic, and 1 teaspoon grated fresh ginger to a blender. Blend for 15 to 20 seconds until smooth. If you do not want to use a blender, whisk the miso and tamari first, then add the rest and mix until combined. The dressing should look creamy and smell sharp, savory, and slightly sweet.

4-Fourth Step: Combine and chill. Pour the dressing over the carrot mixture and toss until every ribbon is coated. Make sure the herbs and scallions are evenly distributed. Once coated, cover the bowl and chill the salad in the refrigerator for at least 1 hour. This resting time helps the carrots soften slightly while staying crisp, and it lets the sesame, ginger, and miso flavors settle in.

5-Final Step: Serve and finish. Before serving, give the salad one more toss. Top with the remaining toasted sesame seeds and a sprinkle of red pepper flakes if you want extra heat. Taste and add a little more tamari or vinegar if needed, depending on how salty or tangy you like it. Serve cold as a side dish, or spoon it into bowls with grilled proteins for a more filling meal.