Sesame, ginger and cucumber salad

4 large Lebanese cucumbers, spiralised or peeled into ribbons

1.5 cups edamame, cooked and shelled

2 carrots, julienned

3 shallots, sliced into long strips

1 Tbsp black sesame seeds, plus extra 1 tsp to garnish

Dressing:

1 Tbsp white miso

1 Tbsp rice wine vinegar

1 Tbsp ginger, finely grated

1 Tbsp honey

1 Tbsp sesame oil

2 tsp soy sauce

1 lime, juiced

1 Tbsp garlic chilli oil (or 1 Tbsp of oil with pinch of chilli flakes and ½ garlic clove, chopped)