Peel and wash the carrots and cut them into fine "spaghetti" with a spiral slicer. Mix with 1⁄2 tsp. sugar and salt and put aside. Clean and wash spring onions and cut into fine rings.
Peel the garlic and chop roughly. Finely puree with tahini, olive oil, lemon juice, soy sauce and 1 tsp. brown sugar using a hand blender.
Mix carrots, spring onions and dressing. Coarsely chop the nuts. Wash basil, shake dry and pluck the leaves from the stalks. Fold the nuts and basil leaves into the carrot.