I love burdock root (gobo) salad. I've been making this for ages since it's a firm family favorite. It's great to pack in lunchboxes too!Pay attention when you're adding the seasoning ingredients at Step 5. Also be sure to dry the vegetables well in the prior step, or the salad will be watery. For 2-3 servings. Recipe by Donpintan

MY VERSIONQUICK AND EASY VEGAN SALADLOVING IT

This recipe includes delicious kiriboshi daikon (a favorite of mine), which is packed full of calcium, vitamins, iron, and nutritional value!You can use bottled lemon juice to make it easier. If you like, try adding sliced cucumber! Recipe by Kenkunno mama

I like the salad they serve at Bikkuri Donkey, so I tried to make it at home.Just soak the veggies in water to make them crunchy. Then, when you're draining them, put a plate or something under the sieve, chill in the fridge for a while and they'll be nice and crunchy. Recipe by papikun

I was going to make a jellyfish and cucumber Chinese salad, when I suddenly started wondering how it would turn out if used kiriboshi daikon instead of jellyfish so I tried it.It becomes tastier if you let it rest for a while before serving it. Recipe by Raby

I use a salt-based dressing for this salad which my husband loves. He likes it so much that we run out right away.I recommend this dish because it contains plenty of vitamins and minerals!It's much tastier if you let it sit in the fridge for about 10 minutes after mixing. Cabbage loses its crunchiness and moisture if you let it sit for too long. I find it best to let it sit for about 10 minutes.It's also good mixed with cucumbers and carrots. Recipe by Rugyaraga-

I often use atsuage instead of meat in salads. Astuage is deep-fried so it has a rich taste, and unlike normal tofu, it won't make a dish watery. Marinate it in the sauce before you add it to the salad, as atsuage itself is quite bland.To help it absorb the sauce, it is essential to remove the excess oil first. Atsuage goes well with mizuna and mitsuba in salad.Prepare the atsuage→ carrot → komatsuna in that order.Allow the atsuage to absorb the sauce before you add it to the salad!Do not overcook the komatsuna! Its refreshing and crisp character is the key to this recipe.If you use silken atsuage, it will be difficult for it to hold its shape. For 4 servings. Recipe by moj

This is not my own recipe, but i want to share my own style by using this recipe.Hope you enjoy eating this kind of salad.😍😍😍😘😘😘#salad

I saw some okara at the tofu store, so I thought I'd turn it into a quick salad first.Buy your okara from a tofu store if you can, and use it the day you get it. (Be sure to use okara that hasn't reached its best-by date.) For 4 servings. Recipe by Kyoku

Everybody loves the soy sauce-mayo combination! This was made by ingredients I had leftover in my fridge.You could also add mushrooms (I recommend shimeji).If you're not vegetarian, feel free to add white fish, chicken tenders, scallops, etc.I calculated that removing the oil from the aburaage will lower the calorie count by 15 calories. Recipe by Yukoai_yukoi

I take macrobiotic cooking lessons. I arranged my grandmother's kimpira dish into a macrobiotic style.Serve on a plate without mixing too much after you add the mizuna. Otherwise, you will lose the crunchiness. Kombu based dashi can be replaced by using 1 teaspoon of dashi stock and 1 tablespoon of water. For 4 servings. Recipe by Korigata

I rearranged the dish that I had at Izakaya-style restaurant, and modified it to my liking.The dressing is slightly sweet. Add honey if you like, but this is optional. Recipe by Yukirinrin