Mooli & Bamboo Salad

After a visit to the Asian market on Drury Street, I had a mooli with which I wasn’t sure what to do! I had tried a salad from vegan food vendor Shoots and Roots and saw that it contained mooli. I asked the man selling it what mooli was and he described it as a Japanese radish. I was intrigued so I went on the hunt for this mysterious ingredient and was delighted to find it on Drury Street!

Then I just threw together a salad with whatever I had to hand that I thought would go together. It turned out to be tasty, very very healthy and quite refreshing. Given it’s so light yet bulky in size, you can eat quite a lot of it and I found it quite filling.

Since discovering it, I’m a big fan of miso paste. For stir-fries and salad dressings it’s so handy and so delicious. So often I’d make a stir-fry and find myself trying to think of some sort of dressing/sauce I could make that wasn’t mostly soy sauce (and therefore high in salt). Miso is your man!

Mooli & Bamboo Salad with Honey & Sesame Dressing

Print Recipe
Serves: 2-3 Cooking Time: 10 mins


  • bamboo shoot
  • a mooli (Japanese radish available in Asian markets)
  • 2 carrots
  • 1 small tin sweetcorn
  • head broccoli
  • block tofu (250g)
  • 2 tbsp miso paste
  • soy sauce
  • sesame oil
  • honey (or agave if vegan)
  • 1-2 cloves garlic, crushed



Put the broccoli in a saucepan and cover with cold water. Bring to the boil, then drain


Slice bamboo, carrots and mooli.


Chop tofu into chunks


In a small bowl whisk together dressing ingredients; miso paste, soy sauce, sesame oil, garlic and add a little water to thin the consistency


Chop up the broccoli and assemble all the ingredients together, pouring the dressing over just before serving


I bought a chunk of bamboo wrapped in plastic from an Asian market, you can get tins of bamboo shoots in the Asian section of most supermarkets The miso paste was purchased from The Happy Pear

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