Japanese carrot salad: Carrots and corn come together with a sesame mayo dressing to make a delicious, tangy carrot and sesame salad. The dressing is customizable to your tastes, and is delicious on salads and great for dipping.
The best dressings are sesame dressings. It’s just a fact. Roasted sesame seeds add the perfect flavor to… well, anything. I have a healthy sesame dressing that is made with veggies in it, that I love, and this time I wanted to share a sesame mayo dressing.
When I say mayo, I mean Japanese mayo. Okay, BIG DISCLAIMER HERE. Japanese mayo has msg in it. Yup, it does, and that’s why it tastes so good. I try to avoid msg where I can, but I make exceptions, and Japanese mayonnaise is one of them.
Okay, so let’s talk about my carrots. I like to use my peeler to make thin layers and then cut them into strips. It’s more work than using a grater, but I like the end texture better. But really… if you want to, you can use the food processor. I’ve done it. Still tastes good.
Another thing I like about this dressing is that it’s easy to customize it to your tastes, and to the taste of the carrots. I’ve had carrots that are sweet and great, and then I’ve had carrots that are just not quite there in the flavor department. You can add more sugar if your carrots aren’t sweet, or you can add more vinegar if you like more tang. I often will taste test it and add a little soy sauce or a little sugar here and there to match it to my preference of the moment. There are so many options for the dressing on this Japanese carrot salad.
The original recipe I got my inspiration from uses gobo (burdock root) and carrots, and it’s really great that way! That being said, a lot of people in the US probably don’t know what burdock root is, and aren’t really looking to try it. I wanted to make this recipe more accessible so I decided to go with corn and carrots. The corn adds a great sweetness to the salad, and I think it’s just perfect!
I hope you give this Japanese carrot salad a try!