Wash and peel the carrots, then thinly slice them into matchstick shapes. Cut the cucumber in half lengthwise, scoop out the seeds, and slice into thin crescents. Thinly slice the green onions and set aside.

In a small bowl, mix the soy sauce, miso paste, rice vinegar, sesame oil, honey, ginger, garlic, and red chili flakes. Whisk until smooth.

In a large mixing bowl, combine the carrots, cucumber, and green onions. Pour the dressing over the salad and toss gently to coat evenly.

Sprinkle the sesame seeds on top and optionally add cilantro. Toss lightly again before serving.