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Cut pieces of cooked fresh bamboo shoots for bamboo salad on a pink plate, placed on a wooden surface.
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taiwanese bamboo salad

Taiwanese bamboo salad highlights crisp, sweet fresh bamboo shoots. Served with a creamy, umami-rich dressing, this dish is simple yet packed with flavor—refreshing with a hint of sweetness. This classic salad is easy to make and lets the natural taste of bamboo shine. I share chef tips on making cutting and peeling fresh shoots as easy as possible too!
prep time10 minutes
cook time25 minutes
total time35 minutes
servings: 2 servings (4.5 ounces each)
author: cindy chou

ingredients

  • 1 pound fresh bamboo shoot washed, (winter bamboo, Taiwan bamboo, or ma bamboo preferred), yields about 9⅓ ounces after peeling (see note)
  • 5 cups cold water
  • 2 tablespoons uncooked medium-grain white rice (substitute: short- or long-grain white rice)
  • ice (optional for ice bath)
  • 4 teaspoons granulated sugar
  • 1 teaspoon rice vinegar
  • 6 tablespoons Japanese mayonnaise (preferred: Kenko mayo or Kewpie mayo)

instructions

prepare and cook the bamboo shoots

  • If the bottom of the bamboo shoots appears dry or browned, trim a thin layer off with a vegetable cleaver or chef's knife.
    1 pound fresh bamboo shoot
  • Place the bamboo shoots and uncooked rice in a medium (3-quart) saucepan. Add enough cold water to fully submerge them (about 5 cups). If using larger bamboo shoots, use a 4-quart pot and about 8 cups of water. (See note for large ma bamboo shoots.)
    1 pound fresh bamboo shoot, 5 cups cold water, 2 tablespoons uncooked medium-grain white rice
  • Bring to a boil over medium-high heat, then reduce heat to a simmer. Cover and cook for 25 minutes. Prepare the dressing while the bamboo is cooking.
  • If serving immediately, prepare an ice bath by filling a large mixing bowl with ice and cold water.
    ice

make the dressing/dipping sauce

  • In a small bowl, mix the sugar, rice vinegar, and Japanese mayonnaise with a small whisk or silicone spatula until smooth. Set aside.
    4 teaspoons granulated sugar, 1 teaspoon rice vinegar, 6 tablespoons Japanese mayonnaise

cool and cut the bamboo shoots

  • To serve later – Transfer the cooked bamboo with its cooking liquid to a food storage container with a lid. Let it cool at room temperature before covering and refrigerating – do not leave it out for more than 1 hour. (Tip: Storing the bamboo in its cooking liquid enhances its sweetness and keeps it fresh longer.) Refrigerate for up to 3 days. Cover the dipping sauce and refrigerate for up to 2 days. Before serving, strain the chilled bamboo, peel according to the steps below, and serve with the dipping sauce.
  • To serve immediately – Transfer the cooked bamboo to the ice bath and let cool for 5 minutes before draining with a large strainer. (Note: Avoid leaving the bamboo in the ice bath for too long to preserve its flavor.)
  • Once cool enough to handle, use the heel of a vegetable cleaver to score around the bottom of a cooked bamboo shoot, then peel off the outer layers.
  • Firmly hold the bottom of a cooked bamboo shoot and hit the side against a sturdy cutting board a few times to loosen the inner layers. Twist and pull off the remaining shell layers.
  • Peel open the top layers to reveal the tender, flexible portions. These can be served with the salad or reserved for another recipe if you like. (Sometimes this portion is discarded, but I prefer to use as much of the vegetable as possible.)
  • Cut off the top tip of the bamboo shoot, just below the point where it feels tender and easy to slice through. Then, cut a 2-inch long piece from the remaining top.
  • Place the base of the bamboo shoot flat-side down on a cutting board. Trim off the remaining fuzzy outer layers from the bottom third until only the tender white inner portion remains.
  • Cut the peeled bamboo in half lengthwise. Place each half flat side down on the cutting board for stability, then slice into bite-sized oblique pieces (about 1 ½-inch wide).

serve

  • Arrange the bamboo pieces on a serving plate with the dipping sauce on the side.

equipment and highlighted ingredients

notes

Please refer to the recipe post above for step-by-step photos, FAQs, and pro tips.
bamboo shoots – I prefer ‘winter bamboo’ aka 孟宗筍 (mèngzōng sǔn) for this recipe because they taste sweeter and their crisper texture works well for salads. It’s typically available from November to February in the U.S. and can be ordered online from Weee!.
  • When winter bamboo is out of season, ma bamboo (麻竹筍), aka ‘sweet bamboo’ or ‘Taiwan bamboo shoot,’ is my second choice for this recipe. It’s larger, so you can easily double this recipe with just one shoot (that also means less prep!). It’s in season from April to November and can also be found online from Weee! (Note: Since ma bamboo is large and won’t fit in a standard pot, peel and cut according to my fresh bamboo guide before cooking.)
  • 綠竹筍 (lǜ zhúsǔn) aka green bamboo is another option. It’s typically available from April to November.
For more details on different bamboo shoot varieties, what to look for when buying them, and different ways to cook with them, check out my Comprehensive Bamboo Shoots Guide
storage:
The bamboo will taste even better the next day if stored in the cooking liquid and chilled in the fridge!
It can be made 1-2 days ahead of time – transfer to containers with covers and allow it to properly cool before storing in the refrigerator.
tried this recipe?Tag me @thesoundofcooking! I'd love to see what you made.