Peel the and thinly julienne the carrots. Approximately 2 inches long by 1/8 inch thick. Add to a large bowl.
Slice the green onion at an angle and make it the same size as the carrots.
Transfer to the bowl.
Remove the cilantro leaves from the stems, keeping them whole.
Add cilantro leaves directly to the bowl along with the chopped basil and sesame seeds.
To make the dressing, add all of the ingredients to a small bowl, and mix to combine.
Pour the dressing into the large bowl. Toss the salad together with the dressing. Enjoy!
Season the salad to taste! Add more spices if you desire.If you wish, add some chopped baby bok choy and grated beet! This is a delicious variation.This is a great salad to meal prep, keep your dressing separate and dress when you’re ready to enjoy. Store the salad in the fridge in an airtight container for 4 – 5 days.