Salad of Asian Greens and Wakame Seaweed

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Sesame Mayonaise:

1 pint tahini

2 tablespoons sesame oil

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

Dressing:

3 grated carrots

1 cup rice wine vinegar

2 cups sesame oil

1/4 cup soy sauce

3 tablespoons ginger vinegar

1/2 pound Asian greens (tatsoi and julienne cucumbers)

1 pound seasoned wakame seaweed (available at all Japanesse markets or restaurants)

Sesame seeds for garnish