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    Home » Leafy Greens

    Japanese-Style Violet Greens Salad (Gomae)

    Published: Apr 16, 2021 Modified: Feb 21, 2023 by Alan Bergo This post may contain affiliate links Leave a Comment

    Jump to Recipe Print Recipe

    One of my favorite ways to eat violet greens is a variation on the classic Japanese gomae salad. It's easy: you take some greens and blanch or steam them until tender, then mix them with a thick dressing made from pounded, toasted nuts or seeds, the oil from the same nut or seed (if possible) maple syrup. 

    Japanese violet greens salad with hickory nuts

    Violet flowers are pretty, but I enjoy violet greens much more than the flowers. Here and there you might see some people saying they put a few violet leaves in a salad, and that can be ok, but just ok. Violet greens, unless harvested very young, are often pretty tough, which is why most of the time when I eat them, either as a salad or in a soup, say, they're going to be cooked.

    Cooked violet greens will be nice and tender, with a soft slippery-ness characteristic of many plants in the Malvaceae (okra, mallow, etc) that I also enjoy. Personally, I would much rather eat gently cooked violet greens than raw ones anytime. 

    Making the salad your own

    There's a ton of different ways that you can mix this up and make it your own. The basic formula uses sesame seeds and sesame oil, but it's really adaptable. Here's a few ideas: 

    Gomae Variations 

    • Hickory nuts + hickory nut oil 
    • Pumpkinseeds + pumpkinseed oil 
    • Black walnuts + black walnut oil
    • Pecans + pecan oil 
    • Sunflower seeds + Smudes sunflower oil 

    Are you getting the picture here? Try out some versions and see what you can come up with. 

    Japanese violet greens salad with hickory nuts
    Japanese violet greens salad with hickory nuts
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    Violet Greens Gomae (Japanese Violet Salad)

    A recipe for Japanese-inspired violet salad with a dressing of nuts, seeds, flavorful oil, maple syrup and soy sauce.
    Prep Time5 mins
    Cook Time1 min
    Total Time6 mins
    Course: Appetizer, Salad
    Cuisine: Japanese
    Keyword: Gomae, Violet greens
    Servings: 4 Servings
    Calories: 83kcal
    Author: Alan Bergo
    Cost: 5

    Equipment

    • 1 3 quart pot for blanching
    • 1 mixing bowl

    Ingredients

    • 2-3 tablespoons nuts or seeds pumpkinseeds, sesame seeds, etc (refer to my suggestions in the post)
    • 1 tablespoon soy or equivalent
    • 1 tablespoon oil from the same nuts
    • 1 tablespoon maple syrup
    • 8 ounces fresh violet greens with minimal amounts of stem

    Instructions

    • Blanch the greens in boiling salted water until just tender, then shock in an ice bath and squeeze dry. Alternately, you can steam them until they're tender and taste good to you.
    • Toast the nuts, then grind to a paste in a mortar and pestle, and stir in the remaining ingredients.
    • Toss well with the greens, double check the seasoning, adjust as you see fit for salt and sugar, and serve, cool or at room temperature.

    Notes

    Many different greens and combinations of nut and seed oils can be used here. 

    Nutrition

    Serving: 1oz | Calories: 83kcal | Carbohydrates: 7g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 297mg | Potassium: 356mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5317IU | Vitamin C: 16mg | Calcium: 101mg | Iron: 2mg

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    Chef Alan Bergo

    HI, I'm Alan: James Beard Award-winning Chef, Author, Show Host and Forager. I've been writing about cooking wild food here for over a decade. Let me show you why foraging is the most delicious thing you'll ever do.

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