Wash the carrots and cucumber thoroughly under cold water. Slice the carrots into thin matchsticks and the cucumber into half-moons, about 1/8 inch thick. Chop the green onions finely.

In a small mixing bowl, whisk together soy sauce, white miso paste, and rice vinegar until smooth. Add sesame oil, honey, grated ginger, and minced garlic. Stir in red chili flakes and lime zest.

In a large mixing bowl, add the sliced carrots, cucumbers, and green onions. Pour the dressing over the vegetables and toss gently. Garnish with sesame seeds and cilantro before serving.