Jerusalem Artichoke Winter Slaw with Ponzu Dressing

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Goboroot recently turned 2 years old, however, I did not necessarily feel like celebrating; rather, I opted to keep quiet here in my little nest.

When a few people asked me why I haven’t posted as often, I came to realize that many people don´t understand that growing food, especially here in BC, is a seasonal thing. Whatever food I post here involves products that are actually growing in real time in my garden. I harvest, then create, try, test and modify a recipe, and finally photograph it all. My partner and I then eat the hard earned food right then and there, or later during the same day. I truly feel liberated working with nature and living the lifestyle that we have. There is something so satisfying about it. Since we chose to embark on this journey, there has been no turning back. I sometimes don’t bother taking photos because I just want to be in the moment and appreciate what’s most important.

Goboroot was initially intended to showcase my garden journal as well as the seasonal food that I grow in my west coast garden. No less and no more. I like simplicity in life. I still enjoy posting occasional new experiences related to food matters, or something that speaks to me outside of my own immediate environment, but in general I would like to stick to the original plan.

Thus, I have recently spent some time hibernating, as my prepped garden beds do, in an ever-changing blogging world, rejuvenating and resting, simply admiring winter’s splendor, anticipating the abundance of fruitful seasons to come.

In the meantime, I would like to introduce what we’ve been eating over the past nearly 3 months as a source of raw food. I feel extremely lucky to be able to dig in the soil through the winter and assemble salad along with stored root vegetables.

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Jerusalem Artichoke Winter Slaw with Ponzu Dressing

If you have a hard time finding organically grown gobo, it can be omitted and you will still obtain a satisfying salad.

Serves 4-6

1 large gobo (about 2 cups), scrubbed and julienned
5 to 6 large Jerusalem artichokes, peeled and julienned
2 large carrots, peeled and julienned
A few baby leeks or scallions, julienned
1 cup or so sprouts of your choice (I had alfalfa ready today)
2 tablespoons or more, toasted sesame seeds

Ponzu Dressing
2 tablespoons Japanese soy sauce
2 tablespoons fresh lime juice (lemon works too)
1 teaspoon agave syrup
1 teaspoon organic cane sugar
1 tablespoon grapeseed oil (or other vegetable oil)
1 teaspoon toasted sesame oil
A pinch of sea salt

(Dressing adapted from www.sirogohan.com)

Place gobo in a bowl with cold water and let sit for 10 minutes. Change water and repeat until water becomes clear. Drain and boil in a small pan for about 5 to 7 minutes or until soft. Drain well and let cool.

While waiting, combine all the ingredients for the dressing in a small jar. Seal with a lid, and shake well to emulsify. Set aside.

Place gobo, Jerusalem artichoke, carrot, leek, sprouts and sesame seeds in a large bowl, and mix well.

If necessary, transfer the vegetables to a serving dish or platter. Give a final shake to the dressing and drizzle over the salad. Serve immediately or, alternately, mix well and refrigerate until serving for a slightly tender texture.

 

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February 15, 2014 by Emi Uchida
Categories: Garden, Japanese Food, Salad, Vegetarian | Tags: , , , , , , , , | 2 comments

Comments (2)

  1. I’ve been craving the crunch of fresh veg lately and this salad looks like the perfect thing to satisfy me. I enjoy the seasonal thread of your blog– it’s so grounding. :)

  2. Emi, I so appreciate that you are staying true to your original intention and that you post only when you have the impulse to share. Enjoy the quiet cozy winter… spring will be keeping your hands busy in the garden in no time.
    xoxox
    E

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