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Prep the carrots: use a julienne peeler or box grater to shred the carrots. A traditional vegetable peeler works too, but will result in wider carrot ribbons.
Make the dressing: in a small bowl or jar, whisk together the miso paste, olive oil, rice vinegar, garlic, lime juice, and maple syrup (or honey) until smooth.
Assemble the salad: Add the carrots to a large serving bowl then add the feta, chopped peanuts, cilantro, and green onions.
Toss and serve: Pour the dressing over the salad and toss well until everything is evenly coated. Top generously with finely chopped cilantro, more chopped peanuts, and sesame seeds. Serve right away or let it rest for 5-10 minutes to absorb the dressing.