In a small pan over medium heat, toast 1.5 tablespoons of sesame seeds for 5-7 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and allow to cool.

Wash and peel the rainbow carrots, then julienne them into thin strips using a mandoline or sharp knife. In a large mixing bowl, combine the julienned carrots with chopped scallions, cilantro, and fresh basil.

In a blender or food processor, add sesame oil, rice vinegar, miso paste, and tamari. Blend on high until smooth and creamy, about 30 seconds.

Pour the dressing over the carrot and herb mixture in the bowl. Toss together using tongs or a large spoon to coat the carrots evenly.

Cover the tossed salad and refrigerate for at least an hour to enhance the flavors. Toss gently halfway through if possible.

Before serving, take the salad out of the refrigerator and give it another gentle toss. Transfer to a serving bowl and top with toasted sesame seeds. Optional: sprinkle with red pepper flakes for spice.