Prepare the vegetables: Peel and slice the carrots into thin rounds, slice the cucumber into thin half-moons, and slice the green onions. Arrange in a large mixing bowl.

Make the dressing: In a small bowl, whisk together soy sauce, white miso paste, rice vinegar, and sesame oil. Add honey, ginger, garlic, red chili flakes, and lime zest. Mix until smooth.

Combine: Pour the dressing over the sliced vegetables and gently toss to coat. Let sit for 5 minutes for the flavors to meld.

Garnish and serve: Sprinkle with sesame seeds and chopped cilantro before serving chilled or at room temperature.