Beloved in Japan, burdock is a long, slender root vegetable that resembles a stick. Beneath the bark-like skin, burdock's flesh is crisp, earthy, sweet, and mineral-like. If you can't find burdock, try this recipe with raw beets, jicama, or daikon radish grated or cut into small, thin sticks.

Ingredients

• 3 ribs celery, sliced (1 cup)
• 5 medium burdock roots, peeled and cut into 2-inch sticks
• 3 tablespoons toasted sesame seeds
• 2 tablespoons sugar
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1/2 teaspoon chile-garlic sauce

Directions

• Bring large saucepan of water to a boil over medium-high heat. Add burdock, and cook 6 to 8 minutes, or until crisp-tender. Drain and cool. Transfer to medium bowl, and add celery.
• Grind sesame seeds and sugar together in coffee grinder or mortar and pestle until finely ground. Transfer mixture to small bowl and stir in soy sauce, vinegar, sesame oil, and chile-garlic sauce. Add dressing to burdock mixture, and toss to coat. Season with salt and pepper, if desired.

Nutrition Facts

• Calories 250, Total Fat 7 g, Saturated Fat 1 g, Sodium 306 mg, Carbohydrate 44 g, Fiber 7 g, Protein 5 g, Sugars 13 g.
• Percent Daily Values are based on a 2,000 calorie diet