Japanese Burdock Root Salad (Gobo Salad ごぼうサラダ)- Nutty, Creamy & Umami-Rich

If you want a salad that’s quick, satisfying, and completely different from your usual coleslaw, my Japanese burdock root salad is it.

It might look like a regular coleslaw in photos, but I promise the flavour and texture are a whole new experience.

Burdock root brings a bold, earthy taste with a hint of sweetness and nuttiness that carrots and cabbage alone can’t deliver.

I love how its crunchy, woody texture pairs with my creamy sesame dressing, which is rich without being heavy. I have tested this recipe to get the right balance of flavour, texture and simplicity.

If you’ve never tried burdock root before, this is the perfect place to start. I love that this recipe uses just two vegetables, burdock root and carrot, and only takes 15 minutes to prep.

My Japanese-style creamy sesame dressing is one of my favourites because it works with so many vegetables, so I often make a double batch and keep it in the fridge for the week.

You can serve this burdock root salad alongside other Japanese side dishes to make a complete meal or bento lunch box.

Depending on where you live, fresh burdock isn’t always easy to find, but frozen works perfectly.

I usually grab it from my local Japanese or Korean grocer. It’s already cut into matchsticks, which makes it super convenient and ready to cook.

If you love simple coleslaw recipes, try our celeri remoulade, spicy fennel slaw, broccoli slaw and crunchy noodle slaw —all easy to make and perfect for serving.

What Is Burdock Root (Gobo)?

Burdock root, also known as gobo in Japan, is a long, slender taproot commonly used in Japanese and Korean cuisine.

It has been used in holistic medicine for centuries and is packed with fibre, antioxidants, vitamins, and minerals.

In cooking, burdock root has a slightly sweet, earthy flavour with a crunchy, stringy texture. It can be used in salads, stir-fries, soups, and pickles.

Recipe Overview

Flavour/Texture: The earthy burdock root and carrots are complemented by the creamy sesame dressing, with a touch of spice from shichimi togarashi. The crunchy texture makes this coleslaw-style salad irresistible.

Ease: This is a simple salad to prepare with just a few steps for shredding and mixing the sesame dressing.

Time: It takes only 15 minutes to make this quick and easy Japanese salad.

Ingredients For Gobo Salad

Burdock root: We used frozen burdock root in this recipe as fresh gobo is hard to come by. You can buy frozen or potentially fresh burdock root at large Japanese or Korean grocery stores.  

Carrot: Adds sweetness and vibrant colour to the salad.

Toasted sesame seeds: These create the base, making the dressing aromatic and textured. You can buy pre-toasted seeds or toast them yourself.

Japanese mayonnaise: Creamier and richer than regular mayo, Kewpie mayonnaise is the best choice for this sesame sauce.

Sesame oil: Nutty and aromatic, sesame oil enhances the toasted sesame flavour adding depth and warmth to the dish.

Rice vinegar, soy sauce, sugar: Quintessential trio in balancing Japanese style dressings. 

Shichimi togarashi: A Japanese seasoning mix with 7 different spices, shichimi togarashi, brings a bit of heat and complexity. This is optional for those who prefer it to be a little spicy.

Variations and Substitutions

Gobo alternatives: If you don’t have access to burdock root, try substituting it with parsnips, celeriac or even kohlrabi for a different but equally delicious texture. 

Japanese mayonnaise: You can substitute Kewpie mayonnaise with regular mayonnaise, though the flavour might differ slightly. You can add a dash of mirin to regular mayonnaise.

Gluten-free option: Use tamari instead of soy sauce for a gluten-free version.

Vegan option: Replace mayonnaise with a vegan mayo alternative.

Shichimi togarashi: if not available, you can use chilli pepper flakes or omit if prefer non-spicy.

Instructions For Making Gobo Salad

If using fresh burdock root, peel and julienne it into matchstick-sized pieces. If using frozen, thaw according to package instructions. Be to squeeze all excess moisture. 

Peel and julienne the carrots and set aside.

How To Make Creamy Sesame Dressing

Grind toasted sesame seeds with a mortar and pestle or use a food processor for a finer texture.

In a small bowl, mix the ground sesame seeds, mayonnaise, sesame oil, soy sauce, rice vinegar, and sugar.

Whisk all the dressing ingredients together until combined.

How to Assemble the Salad

In a large bowl, toss together the julienned burdock root and carrot. 

Pour the Japanese salad dressing over the salad and mix well until all the vegetables are evenly coated.

Sprinkle shichimi togarashi over the salad for a spicy kick if using.

Serve immediately or refrigerate for 10 minutes to allow the flavours to meld.

How to Make This Salad Perfectly [Expert Tips]

Frozen Japanese burdock: This is a convenient substitute and saves prep time. Make sure to thaw it properly and squeeze out the water for the best texture. Any excess water will make the salad soggy.

Prevent oxidation: If using fresh burdock root, soak julienned pieces in water with a splash of vinegar to prevent browning.

Cut the carrot to a similar size: To keep the texture consistent, I like to shred or cut my carrot sticks to match the size of the burdock root matchsticks.

Toast sesame seeds: I never skip this step. If you don’t have pre-toasted sesame seeds, give them a gentle toast in a frypan.

It really brings out their nutty aroma and oils, which makes the dressing taste so much better. I always keep a container of toasted sesame seeds on hand to make things simple.

Use Japanese mayonnaise: It’s richer and slightly tangy, giving the dressing its signature flavour.

Adjust the spice: I like a little extra heat, so I often add an extra pinch of shichimi togarashi or chilli flakes. If you prefer a milder salad, serve individual portions and then add spice for those who prefer more heat.