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Japanese Sesame Carrot Salad

Carrots and corn come together with a sesame mayo dressing to make a tangy, roasty, and smooth salad. The dressing is customizable to your tastes, and is delicious on salads and great for dipping. 

Course Side Dish
Cuisine Japanese
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 175 kcal


  • 2 medium/large carrots
  • 1/3 cup frozen corn
  • 1/4 cup Japanese mayonnaise see note
  • 3 Tablespoons roasted sesame seeds
  • 1 Tablespoon rice vinegar
  • 3/4 Tablespoon granulated sugar or to taste
  • 1 Tablespoon soy sauce


  1. Cut the carrots into a thin matchstick size (see video to see how I use a peeler to do this). 

    Place the carrots in a microwave safe bowl and add the frozen corn. Cover with plastic wrap and microwave for a minute, to thaw the corn and to slightly soften the carrots. This step is optional. If you want extra crunchy carrots, just add the thawed corn to the carrots.

  2. Grind your sesame seeds to a rough powder. It doesn't have to be completely powdered, but it can be if you want. It's pretty flexible. 

  3. In a small bowl, combine the ground sesame seeds, mayonnaise, rice vinegar, sugar, and soy sauce. Taste the dressing and adjust to taste, if desired. Add the dressing to the carrots and toss to combine. 

Recipe Notes

You can get Japanese mayonnaise on Amazon, but you can find it at most Asian markets. The brand I always get is Kewpie. It will come in a soft squeeze tube.

You can also find sesame seeds and rice vinegar at the Asian market (you can also find them both at whole foods and many other well stocked grocery stores), but here are some Amazon links: Sesame seeds, rice vinegar . 

Adapted from: cookpad (Japanese)