1-First step: toast the sesame seeds Set a small pan over medium heat and add the 1.5 tablespoons of sesame seeds. Toast them for 5 to 7 minutes, stirring often so they do not burn. You want them to smell nutty and turn lightly golden. Once they are ready, remove the pan from the heat and let the seeds cool while you finish the rest of the salad. This step matters because toasted sesame seeds bring much more flavor than raw seeds. If you are making the salad for a party or busy weeknight, toast a little extra for topping later. Just keep a close eye on them because they can go from ready to burnt quickly.

2-Second step: mix the dressing In a small bowl or jar, blend or whisk together the rice vinegar, sesame oil, tamari or soy sauce, white miso, sriracha, coconut sugar, minced garlic, and grated ginger. Keep whisking until the miso breaks down and the dressing looks smooth. If you prefer a milder version, use less sriracha. If you want a stronger savory taste, add a small extra spoonful of tamari. The dressing should taste balanced, with tang from the vinegar, richness from the sesame oil, and a little heat from the sriracha. It will coat the carrots best if the miso is fully mixed in. A jar with a lid also works well if you want to shake it instead of whisking.

3-Third step: prep the carrots and herbs Wash, peel, and julienne the carrots. If you have a mandoline, julienne peeler, or food processor with a julienne disk, this part goes much faster. You can also use a vegetable peeler to make thin carrot ribbons or grab pre-shredded carrots if you are very short on time. The goal is to get long, thin pieces that soak up the dressing and stay pleasantly crisp. Place the carrots in a large bowl, then add the chopped scallions, cilantro, and basil. Toss gently so the herbs spread through the salad. If you are serving this for guests who like lots of fresh flavor, you can save a little extra basil and cilantro for the top.

4-Fourth step: combine everything Pour the dressing over the carrot mixture and toss until everything is coated well. Take your time here so the carrots get even coverage. If the bowl is packed too tightly, use salad tongs or clean hands to mix from the bottom up. This helps the sesame dressing reach every bite. At this point, taste the salad and adjust if needed. A little more tamari adds saltiness, a touch more rice vinegar adds brightness, and a pinch more coconut sugar softens the tang. If you like some heat, a tiny bit more sriracha works too. This recipe is flexible, so small changes are easy.

5-Final step: chill and serve Cover the bowl and chill the Shaved Rainbow Carrot Sesame Salad in the refrigerator for at least 1 hour. This resting time helps the carrots soften slightly while still keeping their crunch. When you are ready to serve, top with the toasted sesame seeds you set aside and a sprinkle of red pepper flakes if you like extra heat. The salad is best when it is cold and lightly marinated. It pairs well with grilled chicken, burgers, tofu, salmon, or rice bowls. It also works as a slaw at potlucks and cookouts. If you are preparing it ahead, keep it chilled until serving so the herbs stay bright and the carrots stay crisp.