Using a mandolin or very sharp knife, cut potato into fine strips. Bring a pan of water to the boil, add potato strips and cook for 4 minutes. Strain, then refresh under cold running water, draining well. Place cooked potato strips in a large bowl. Using a mandolin or very sharp knife, cut carrot into fine strips then add to potato, along with the basil, mint, dill and coriander leaves.
To make the vinaigrette, use a mortar and pestle to pound the ginger and sugar to a paste. Using the pestle, stir in vinegar, tamari and sesame oil then slowly stir in olive oil.
Pour vinaigrette over salad, mix well then serve.