Toast sesame seeds in a small pan over medium heat for about 5-7 minutes, stirring frequently until golden and fragrant.

Wash and peel the rainbow carrots, then julienne them into thin strips using a sharp knife or food processor.

In a large mixing bowl, combine the julienned carrots with chopped scallions, cilantro, and basil; mix gently to distribute.

In a blender, combine toasted sesame seeds, rice vinegar, sesame oil, tamari, miso paste, sriracha, coconut sugar, minced garlic, and grated ginger; blend until smooth.

Pour dressing over vegetable mixture and toss gently with tongs to coat evenly.

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