Heat a dry skillet over medium heat and add the cashews, stirring frequently for 3-4 minutes until fragrant and lightly golden—this brings out their natural oils and creates a satisfying crunch that's essential to this salad. While the cashews toast, mince the garlic clove finely and grate the ginger (or use a microplane for finer texture), then slice the green onions, keeping white and green parts separate for layered flavor. Set the toasted cashews aside to cool slightly.

In a small bowl, whisk together the tamari, lemon juice, rice vinegar, sesame oil, red pepper flakes, maple syrup, and the minced garlic and ginger from Step 1. This creates a well-balanced dressing with layers of umami, acidity, and warmth. As the dressing comes together, peel the carrots into long ribbons using a vegetable peeler or mandoline, or shred them finely depending on your texture preference—I prefer ribbons because they have a more elegant presentation and better absorb the dressing.

Place the prepared carrot ribbons or shreds in a large bowl and pour the dressing from Step 2 over them. Add the white parts of the green onions and toss everything together gently but thoroughly. Let the salad sit for 5-10 minutes, stirring occasionally—this allows the carrots to soften slightly and absorb the dressing's flavors. I like to massage the carrots gently with my hands for the last minute to help them relax and take on even more of the dressing, which creates a more cohesive dish.

Add the sea salt to taste and gently fold in the toasted cashews from Step 1, reserving a few pieces for garnish. Top with the green parts of the sliced green onions, a generous sprinkle of sesame seeds, remaining cashews, and microgreens if using for a final nutrient-rich touch. Serve immediately while the cashews are still crispy and the flavors are bright.