Begin by toasting the sesame seeds in a small dry skillet over medium heat for about 5-7 minutes until golden brown and fragrant.

Wash, peel, and julienne the rainbow carrots. In a large mixing bowl, combine the julienned carrots, sliced scallions, torn cilantro, and basil leaves.

In a blender or mixing bowl, combine toasted sesame seeds, rice vinegar, sesame oil, tamari, white miso, sriracha, coconut sugar, minced garlic, and grated ginger. Blend or whisk until smooth.

Pour the dressing over the carrot and herb mixture, and gently toss until everything is well coated.

Cover the salad and refrigerate for at least one hour before serving.