A staple at virtually every Japanese restaurant, the classic goma-ae salad is the perfect start to a meal or served alongside a main course. The term “goma” means sesame in Japanese and the “ae” is a reference to the mixing of the vegetables with the dressing. The most common way to make a goma-ae salad is to pour the dressing over wilted spinach, but any other fresh or cooked vegetables work equally well, including these lovely shaved rainbow carrots. 

This was a very popular salad from our cookbook Sesame. But, after it was first published, we realized it was even better with a final drizzle of tahini to bring it home! 

Serves: 4-6  

Time: 10 minutes

INGREDIENTS 
⅓ cup sesame seeds, well toasted
1 ½ tablespoons sesame oil
1 tablespoon soy sauce
1 tablespoon dashi powder (see note)
1 tablespoon water
1 tablespoon rice vinegar
1 teaspoon mirin 
1 teaspoon granulated garlic or garlic flakes 
1 teaspoon kosher salt, plus more if desired 
½ teaspoon honey or maple syrup
¾ pound rainbow carrots shaved with a vegetable peeler
3-4 scallions sliced on the diagonal 
2 tablespoons tahini

*Note: Dashi powder is available at Asian and well-stocked grocery stores, or online.

STEPS

1. Grind the sesame seeds in a mortar and pestle until some of the oil has been released and some seeds are crushed, but the mixture has not become a paste (or place the seeds in a food processor). The mixture should look like wet sand.

2. Place the sesame in a medium bowl. Add the soy sauce, sesame oil, rice vinegar, salt, dashi, mirin, honey and water. Stir until well combined. Taste and add salt if desired. Set aside. 

3.In a serving bowl, toss the dressing with the carrots until evenly coated. Top with the sliced scallions and a drizzle of tahini (about 2 tablespoons).