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–+ servings
Root Vegetable Salad with Wasabi Mayonnaise

Revitalize Your Meals with Root Vegetable Salad and Wasabi Mayonnaise

Enjoy a refreshing Root Vegetable Salad with Wasabi Mayonnaise that balances vibrant flavors and textures.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: APPETIZERS
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 medium Carrots Sliced using the sasagaki technique.
  • 1 medium Burdock Root Sliced using the sasagaki technique.
  • 1 medium Cucumber Sliced.
For the Creamy Dressing
  • 1 tbsp Wasabi Paste Adjust according to heat preference.
  • 1 tbsp Soy Sauce
  • 1 tbsp Vinegar
  • 1 tbsp Mirin
  • 3 tbsp Mayonnaise Japanese Kewpie is recommended.

Equipment

  • Mixing Bowl
  • Small pot
  • Knife
  • Cutting Board

Method
 

Preparation Steps
  1. Prepare vegetables: Start by shaving the carrots and burdock using the 'sasagaki' technique. Soak burdock in water immediately after cutting to prevent browning.
  2. Blanch carrots: Boil the shaved carrots in water for 30–60 seconds until slightly tender. Drain well and cool.
  3. Whisk dressing: In a bowl, mix wasabi paste, soy sauce, vinegar, mirin, and mayonnaise. Whisk until smooth.
  4. Combine salad: In a large bowl, toss together prepared vegetables and drizzle over the dressing. Toss to coat evenly.
  5. Serve or chill: Enjoy immediately or chill in the refrigerator until ready to serve.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 300mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Garnish with sesame seeds or fresh herbs if desired. For best taste, add dressing just before serving.

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