Begin by carefully shaving the rainbow carrots using a mandoline or a sharp knife until they are thin and beautifully ribbon-like.

In a large bowl, gently combine the shaved carrots, scallions, fresh cilantro, fresh basil, and toasted sesame seeds.

In a separate bowl, whisk together the rice vinegar, sesame oil, Tamari, white miso, sriracha, coconut sugar, minced garlic, and grated ginger until smooth.

Pour the dressing over the carrot mixture and toss everything together until the salad is evenly coated.

Serve the salad immediately or chill it in the refrigerator for 15-30 minutes to enhance the flavors.