1-First Step: Toast the sesame seeds Set a small dry pan over medium heat and add 1 1/2 tablespoons sesame seeds. Toast them for 5 to 7 minutes, stirring often so they do not burn. Once they smell nutty and turn lightly golden, take the pan off the heat right away. This small step gives the salad a deeper flavor and a better crunch on top.

2-Second Step: Prep the carrots Peel the 1 1/2 pounds of carrots and trim the ends. For the best texture, shave or julienne them into thin strips. A Y-shaped vegetable peeler works well for ribbons, while a food processor with a julienne disk makes the job faster. If you are short on time, pre-shredded carrots can also work, though the texture will be a little different. Rainbow carrots are especially nice here because they make the salad look vibrant and fun.

3-Third Step: Mix the salad base Place the shaved carrots in a large bowl. Add 1/4 cup finely chopped scallions, 2 tablespoons chopped fresh cilantro, and 2 tablespoons chopped fresh basil. Toss everything together so the herbs and onions are spread evenly through the carrots. If you like a stronger herb taste, Thai basil can be used instead of regular basil.

4-Fourth Step: Blend or whisk the dressing Add 3 tablespoons rice vinegar, 2 tablespoons sesame oil, 1 1/2 tablespoons low-sodium tamari or soy sauce, 1 tablespoon mild white miso, 1 teaspoon sriracha, 1 teaspoon coconut sugar, 1 teaspoon finely minced fresh garlic, and 1 teaspoon grated fresh ginger to a small blender or food processor. Blend for 15 to 20 seconds until smooth. If you do not have a blender, whisk the miso and tamari together first until creamy, then whisk in the rest of the dressing ingredients. The goal is a silky dressing that coats the carrots well.

5-Fifth Step: Toss and chill Pour the dressing over the carrot mixture and toss until every ribbon is coated. You want the carrots glossy, lightly seasoned, and evenly dressed. Then cover the bowl and chill the salad in the refrigerator for at least 1 hour. This resting time lets the flavors blend and also softens the carrots just enough to keep them crisp but easier to eat.

6-Final Step: Garnish and serve Before serving, top the salad with the remaining toasted sesame seeds and a pinch of red pepper flakes if you want a little more heat. Give it one last toss or plate it as is for a pretty presentation. This shaved rainbow carrot sesame salad is great on its own, but it also works beside grilled chicken, salmon, tofu, or rice bowls.