Wash your fresh carrots and cucumber under cold water. Slice the carrots into thin, matchstick-sized pieces, about 2–3 inches long. Cut the cucumber into thin rounds or half-moons.

Chop the green onions, making sure to include both the green and white parts.

In a small mixing bowl, combine soy sauce, white miso paste, and rice vinegar, whisking until smooth. Add sesame oil, honey, grated ginger, and minced garlic, stirring well.

Sprinkle in red chili flakes and lime zest, mixing thoroughly to infuse flavors.

Transfer the sliced carrots, cucumber, and green onions to a large bowl. Drizzle the dressing over the vegetables.

Toss everything together until well-coated with the dressing.

Sprinkle sesame seeds and chopped cilantro over the top for garnish. Adjust chili flakes if desired.