Wash the medium carrots and large English cucumber thoroughly. Peel and slice the carrots thinly. Cut the cucumber in half lengthwise and slice into half-moons.

In a separate mixing bowl, combine the soy sauce, white miso paste, rice vinegar, and sesame oil. Whisk until smooth, then add honey, grated fresh ginger, minced garlic, red chili flakes, and lime zest.

Pour the spicy dressing over the prepared vegetables in the mixing bowl. Toss gently until well coated. Let the salad sit for about 5 minutes.

Transfer the salad to a serving dish and sprinkle with chopped fresh cilantro and optional toasted sesame seeds.