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In a small bowl, add kewpie mayo (½ cup), rice vinegar (1 tablespoon), honey (2 tablespoons), light soy sauce (1 tablespoon), sesame oil (1 tablespoon), roasted white sesame seeds (1 tablespoon), garlic powder (optional ½ teaspoon) and ground ginger (optional ¼ teaspoon). Whisk until evenly combined. Taste and adjust, if needed. Add more honey for sweetness, vinegar for tang, or soy sauce for salt. The dressing can be used right away.
Prepare your iceberg salad and top with thinly shredded carrots or any vegetables you like. One large head of iceberg lettuce and a 2-inch piece of carrot is enough for about 6 servings. Drizzle with the sesame dressing, using about 1 tablespoon per 1 cup of packed vegetables. Sprinkle with more roasted sesame seeds if you like, then serve.
Store any leftover sesame salad dressing in an airtight container in the refrigerator for up to one week. Give it a good stir or shake before using, as the dressing may separate as it sits.