- 1 bag (10 ounces) shredded carrots, or 4-5 whole carrots, trimmed, peeled and cut into 1-inch pieces
- 3 scallions, both white and tender green parts, trimmed and minced
- 3 tablespoons finely minced peeled fresh ginger
- ⅓ cup minced fresh cilantro
- ⅓ cup Hellmann’s mayonnaise, or more as needed
- 1½ tablespoons rice vinegar
- 1 tablespoon tamari or soy sauce, or more to taste
- ½ teaspoon Asian (dark) sesame oil
- 1 tablespoon toasted white or black sesame seeds*
*I buy mine already toasted. If you want to toast your own, place the seeds in a small skillet set over medium heat and cook, shaking the pan back and forth until fragrant (60-90 seconds)
Place the shredded carrots or carrot pieces in a food processor fitted with the metal blade. Pulse the machine several times until the carrots are uniformly finely chopped. You should have about 2 cups. Transfer the carrots to a mixing bowl and toss with the scallions, ginger, and cilantro.
Place the mayonnaise, rice vinegar, tamari or soy sauce, and sesame oil in a small bowl and whisk together until thoroughly combined. Pour the mayonnaise mixture over the carrots and toss to coat evenly. Taste for seasoning and add more tamari or soy sauce if not salty enough, or a spoonful of mayonnaise if too dry.
Transfer the carrot dip to a decorative serving bowl and refrigerate, covered, for at least 3 hours to marry the flavors. Serve chilled, garnished with the toasted sesame seeds. Best served within 2 days of making it.
Words by Tom Dott / Recipe from Sarah Leah Chase’s New England Open-House Cookbook: 300 Recipes Inspired by the Bounty of New England