Japanese Rapeseed Bud Salad

Actually, this salad is called "Nanohana Karashi-ae," and I found it online while trying to understand how to cook rapeseed.

Let me tell you how I prepared it!

I gathered the rapeseed and separated the buds, flowers, and leaves.

For this recipe, we will use the buds, but you can also cook the other parts of the plant—meaning the flowers and leaves.

Let's get to work!

I washed the buds in cold water with a little baking soda and left them to drain.

Separately, I brought a pot of salted water to a boil.

While the water was boiling, I made the salad sauce from:

2 tablespoons soy sauce

1 teaspoon tahini

1 teaspoon mustard

1 teaspoon mayonnaise

A little grated ginger

Salt & pepper

Mix everything together.

When the water started to boil, we toss in the rapeseed tips, cut to a length of 3-4 cm.

Let them boil for 2 minutes, after which we take them out and put them directly into ice-cold water.

After they have cooled, we squeeze them well and mix them with our sauce.

We cover the bowl and leave it to marinate for 15 minutes in the refrigerator, after which it can be served.

This salad is a side dish that you can serve alongside chicken, pork, rice, or fish.

I hope you like it :) !

## Source: Facebook (2024-05-07)

I didn't get a chance to show you what I cooked for Easter, but I'll leave you with this recipe for Japanese salad with rapeseed buds.

We have plenty of rapeseed, but fewer recipes for it.

It's something a little different.

#Rețeta is already on the blog.

https://anamariagateste.blogspot.com/2024/05/salata-japoneza-cu-muguri-de-rapita.html?m=1

Welcome! 😊

#NanohanaKarashi-ae

#canolarecipes #canolaflower #recipes #vegetal #rapeseed #colza #cooking #foodie #anamariagateste