Gobo Salad (Burdock Root & Carrot Salad with Sesame Dressing) in Japanese bizen ceramic bowl.

Gobo Salad

Course: Salad, Side Dish
Cuisine: Japanese
Keyword: burdock root, carrot, gobo, japanese mayonnaise
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 3 (as side dish)

Crunchy burdock root and sweet carrot coated with creamy Japanese mayonnaise dressing, this Gobo Salad (Japanese Burdock Salad) is a popular side dish in Japan. Think of it like a coleslaw, this salad goes well with any Japanese dish and bento. 




  1. Gather all the ingredients.
    Gobo Salad Ingredients
  2. Wash gobo to get rid of dirt. Use the back of your knife to remove the skin. Cut into thin slices diagonally (1/8” thickness).

    Gobo Salad 1
  3. Cut into thin sticks (1/8” thickness) and soak gobo in water to minimize oxidation and to remove the bitterness.

    Gobo Salad 2
  4. Cut the carrot into the sticks about the same size as gobo.
    Gobo Salad 3
  5. Bring 2 cups of water to boil and cook the carrot for 1 minute. Scoop up the carrot using a sieve or slotted spoon.
    Gobo Salad 4
  6. Then add the drained gobo into the pot and cook for 2 minutes.
    Gobo Salad 5
  7. Drain completely (I use a salad spinner) and transfer to a large bowl.
    Gobo Salad 6
  8. While gobo is hot, add 1 Tbsp rice vinegar, ½ tsp soy sauce, and 1 tsp sesame oil.

    Gobo Salad 7
  9. Add 1 ½ tsp sugar, and mix all together. This helps gobo absorb flavors from seasonings. Let them cool before adding mayonnaise.

    Gobo Salad 8
  10. Grind 3 Tbsp sesame seeds with mortar and pestle.

    Gobo Salad 9
  11. Add the carrot, 3-4 Tbsp Japanese mayonnaise and ground sesame seeds. If you like it spicy, sprinkle Shichimi Togarashi on top.

    Gobo Salad 10
  12. To store, keep in an airtight container in the refrigerator for up to 3-4 days.

Recipe Notes

Japanese Mayonnaise: Homemade Japanese mayonnaise, click here.


Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.