My first time making burdock! After walking by it in the supermarket for months, curiosity finally got the best of me. I’m thinking burdock would be really good for spiralizing into noodles — stay tuned!
Sesame Burdock Salad
By: Moni Cee || Resting Hungry Face
1 lb. (450 grams) burdock root
1 tablespoon vinegar or lemon juice
3 tablespoons Chinese sesame paste
1 tablespoon sesame oil
1 tablespoon coconut aminos
2 teaspoons vinegar
1 tablespoon toasted sesame seeds
1/2 teaspoon ground ginger
1/2 teaspoon chili powder or more to taste
1. First, prepare an ice bath. Fill a large bowl with ice water and add 1 tablespoon of vinegar or lemon juice.
2. Cut off the ends of the burdock, peel, and cut into 3 or 4 inch pieces. Put the pieces in the ice water as soon as you cut them.
3. Piece by piece, julienne or thinly slice the burdock. Again, make sure they go back in the water as soon they’re sliced.
4. Boil a pot of water and dump in the burdock. Cook 4-5 minutes for really thin slices and 6-7 minutes for thicker slices.
5. While the burdock is cooking, whisk all of the dressing ingredients together.
6. When the burdock is done, drain and mix with the dressing. Toss with toasted sesame seeds if using.
** Don’t skip the vinegar ice bath! Burdock turns brown when it reacts with air even more quickly than apples or bananas.
** If you can’t find Chinese sesame paste, you can substitute tahini in a pinch although they’re quite different in flavor. If you use tahini, use roasted tahini and not raw tahini.
** If you’re paleo, make sure to read the ingredient label on your Chinese sesame paste. Many brands contain peanuts.