Bellflower Root Salad

Bellflower Root Salad

  1. Cut bellflower root half length wise.
  2. Peel and cut the root 5cm long. Pound it out to tenderize.
  3. Boil the root in salty water for 2 min. Cool it off in cold water and tear it with hands into long narrow strips.
  4. Tear lettuce into bite-sized pieces.
  5. Cut cabbage, red cabbage and carrot into 5cm long strips.
  6. Blanch tofu slightly.
  7. Put tofu and dressing ingredients into a blender and mix all.
  8. Arrange vegetables on the plate and put dressing on a salad.

  • Bellflower root 4ea
  • Lettuce 8 leaves
  • Cabbage 40G
  • Red cabbage 40G
  • Carrot 30G
  • A pinch of salt
  • Dressing: Tofu 1/4block, bellflower root 50G, pear 1/4ea, celery 30G, pine nut 1TS, walnut 1TS, olive oil 1TS, grain syrup 1TS, vinegar 1TS, salt 1/2ts