Updated: Oct 1, 2021
I think it's beyond dispute that we need to maintain our five-a-day veggie regime especially now we are enduring the dark, chilly days of winter.
So here is an unusual root vegetable salad that'll keep you healthy and sate your taste buds as well. The root vegetables in question are sweet potato, parsnip and lotus root. I might hazard a guess and predict the one that you haven't eaten before is lotus root. Am I right?
If you have eaten it before, you'll know that it has a crunchy texture and a nutty almost woody flavour - it's also packed with fibre, so it is very kind to your tummy. You can leave this salad to cool once you've made it but it's equally good warm, straight out of the mixing bowl - eaten warm, you get a bigger hit from the mayo tahini dressing - eaten cool, the flavours take a step backwards and become a little more subtle.
I use Kewpie, a Japanese mayo brand for this recipe (it actual resembles a cross between salad cream and mayo when you taste it) but if you can't get it, normal mayo will do just fine. I garnished this salad with a little chopped parsley but tarragon and basil are also nice twists. Or, you could be really daring and go naked. (that means no garnish, just in case you were wondering!)
In Japan, this would be served as a side dish in a small quantity as it is quite richly flavoured. You could however serve it as a lunch and i think everyone would walk away from the table feeling very satisfied - root vegetables make for a substantial salad. So, if you're feeling the need for a healthy salad, this one might just be for you.
If you want to find out more, you can find the youtube tutorial by clicking Root vegetable salad with Miso Tahini dressing or alternatively scroll to the bottom of the page. The written recipe is just below.
Happy cooking! Kurumi XXXX.
For an alternative salad that is great as a main meal, you could try my Roasted Pumpkin salad recipe.
Root vegetable salad with Miso Tahini dressing
(makes 2 servings)
90g sweet potatoes
100g green beans
80g (frozen sliced) lotus root*
8 baby tomatoes
for the dressing:
3 tbsp Kewpie mayonnaise
2 tbsp tahini/sesame paste
1 tbsp rice vinegar
2 tsp soy sauce
1-2 tsp lemon juice
* you can use fresh or vacuum packed lotus root
peel & cut the sweet potato, parsnip & carrot into bite sized pieces
peel the lotus root and cut into 7-8mm slices then into quarters
(or, if you are using frozen lotus root slices, the simply cut the lotus slices into quarters)
cut the green beans into four pieces
to make the dressing:
mix the mayonnaise & tahini/sesame paste together & mix
then add the vinegar, soy sauce & lemon juice and mix again
back to the salad:
put the sweet potatoes, parsnip, carrot & lotus root into a saucepan and cover with water, then bring to the boiling point and cook for 5 mins with the lid on
add the green beans to the pan and cook for a further 3 mins, and drain
put the cooked vegetables and tomatoes in a bowl, and add & mix the mayo-sesame dressing
serve as a side dish (it’s quite a rich flavour) or as a filling lunch salad