Toast the sesame seeds in a small skillet over medium heat for about 5–7 minutes until golden brown.

Wash and peel the rainbow carrots, then slice them into thin, uniform strips.

Chop the scallions, cilantro, and basil finely, then mix them with the carrots in a large bowl.

In a blender, combine toasted sesame seeds, rice vinegar, sesame oil, tamari, white miso, sriracha, coconut sugar, garlic, and ginger. Blend until smooth.

Pour the dressing over the carrot and herb mixture and gently toss to combine.

Cover and chill the salad in the refrigerator for at least 1 hour before serving.