Heat a small skillet over medium heat, adding your sesame seeds. Stir them frequently for about 5-7 minutes, or until they turn golden brown and become fragrant.

Wash and peel the rainbow carrots. Using a sharp knife or a julienne peeler, slice them into thin, matchstick-sized shavings. Place the freshly shaved carrots into a large mixing bowl.

Chop the scallions, cilantro, and basil finely. Add these fragrant herbs to the bowl with the carrots and gently toss them together.

In a separate bowl, combine the toasted sesame seeds, rice vinegar, sesame oil, tamari, white miso, sriracha, coconut sugar, minced garlic, and grated ginger. Whisk them together until smooth.

Pour the dressing over the carrot and herb mixture. Toss everything thoroughly until each piece of carrot is evenly coated.

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