Root Vegetable Salad with Wasabi Mayonnaise
Adding Wasabi Mayonnaise to a salad gives it a Japanese touch. Root Vegetable Salad is a very simple salad consisting of only carrot, burdock and cucumber, but it’s quite satisfying with a creamy Wasabi Dressing.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 60g/2.1oz carrot
- 100g/3.5oz burdock ((fresh or shaved frozen, note 1))
- 60g/2.1oz cucumber
- 1 tsp wasabi paste ((note 2))
- 1 tsp soy sauce
- ½ tsp vinegar
- ¼ tsp mirin
- 2 tbsp mayonnaise ((note 3))
- Salt
Instructions
- 1
If your carrot is very thick, halve or quarter vertically to make thin sticks. Make sasagaki cut carrot (shaved carrot) from each stick. See the post for how to do sasagaki cut.
- 2
Boil water in a small saucepan and blanch the carrot pieces for 30–60 seconds (note 4). Drain and cool.
- 3
If you are using frozen shaved burdock, thaw them and drain excess water if necessary. Skip steps 4 and 5.
- 4
If you are using a fresh burdock root, scrape off the skin using the back of the knife, then make sasagaki cut burdock. As you shave the burdock, place the burdock pieces in a bowl filled with water (note 5). Leave them for 5 minutes.
- 5
Boil water in a small saucepan and cook the burdock pieces for a couple of minutes (note 4). Drain and cool.
- 6
Slice the cucumber thinly diagonally, then julienne the sliced cucumber slices lengthwise.
- 7
Mix all the vegetables in a bowl.
- 8
Mix wasabi paste, soy sauce, vinegar and mirin in a small bowl, ensuring that there are no lumps of wasabi paste.
- 9
Add mayonnaise to the bowl and mix well.
- 10
Transfer the wasabi mayonnaise to the bowl of vegetables and mix well to coat every piece of vegetable with the mayonnaise.
- 11
Taste test and adjust with salt if required. Serve as a salad, or in small bowls/plates as appetiser.