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Root Vegetable Salad with Mayo Tahini dressing

Prep Time:

15 Minutes

Cook Time:

8 Minutes


2 Servings



About the Recipe

This recipe uses, among other things, parsnip and louts root. The former is a much under-rated vegetable and the latter, if you've never eaten it, is a great, crunchy root that can be boiled, simmered or roasted. The rich mayo and tahini dressing makes this a substantial meal which you can eat as a standalone lunch, dinner or supper. I use Kewpie brand Japanese mayo but if you can't find that, any light mayo brand will make a decent substitute.


90g carrot

90g parsnip

90g sweet potatoes

100g green beans

80g lotus root*

8 baby tomatoes

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 - you may need to slice it if you buy a whole root


peel & cut the sweet potato, parsnip & carrot into bite sized pieces

cut the lotus root slices into quarters (you will have to cut the lotus root into slices first if you buy a whole root)

cut the green beans into four pieces

to make the dressing:

mix the mayonnaise & tahini / sesame paste together & mix

add the vinegar, soy sauce & lemon juice and mix again

now back to the root vegetables:

put the sweet potatoes, parsnip, carrot & lotus roots into a saucepan and cover with water.  bring to the boil and cook for 5 mins with the lid on

add the green beans to the pan and cook for a further 3 mins, before draining

put the cooked vegetables and tomatoes in a bowl, add & mix the mayo-sesame dressing and mis gently

serve as a side dish (this salad has a rich flavour) or as a lunch salad

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