1. Toast sesame seeds in a small skillet over medium-low heat, shaking pan often, until golden, about 2 minutes; immediately transfer to a small bowl and set aside.
2. In a large bowl, whisk tahini, vinegar, water, honey, sesame oil, garlic, ginger, and 1 teaspoon salt until smooth. Add broccoli, pepper, carrots, and onion and toss to coat; cover and refrigerate at least 1 hour and up to 6 hours.
3. Just before serving, toss salad and season with salt to taste. Transfer to a serving bowl, then top with mint and toasted sesame seeds.
Source: Hannaford fresh Magazine, May - June 2020