Wash and peel the medium-sized carrots, then slice them into matchsticks using a knife or mandoline.

Wash the large English cucumber, cut it in half lengthwise, and slice it into half-moon shapes.

Chop the green onions, using both the white and green parts.

In a small bowl, combine soy sauce, white miso paste, rice vinegar, and sesame oil. Whisk until smooth.

Add honey, grated ginger, minced garlic, red chili flakes, and lime zest to the dressing and whisk well.

In a large mixing bowl, combine sliced carrots, cucumbers, and green onions. Drizzle the dressing over the vegetables.

Toss gently with tongs to coat vegetables without overmixing.

Transfer to a serving platter and garnish with sesame seeds and fresh cilantro, parsley, or mint.