Lotus Root salad
User Reviews
5
Lotus Root salad
Description
Lotus Root Salad uses fresh lotus root slices blanched briefly to retain their crunchiness. It is dressed in two sauce variations: the first blends fresh Thai red and green chili peppers with garlic, ginger, and a balanced mix of soy sauce, black vinegar, and a touch of sugar heated in vegetable oil for a fragrant infusion. The second sauce combines soy sauce, sesame oil, garlic, ginger, and chili sauce for a smoother, ready-to-serve dressing. The preparation highlights the crisp texture and subtle earthy sweetness of lotus root, complemented by sharp, spicy, and tangy flavors from the dressings.
The salad can be served chilled or at room temperature, lending a vibrant note to a meal or complementing heavier dishes with its crunchy texture and bright flavors. The use of coriander and scallions adds freshness, and the optional chili components deliver varying heat levels depending on preference.
Ingredients
- 2 lotus root sections
- 1/4 tsp. rice vinegar or lemon juice
Sauce I
- 2 Thai red peppers fresh
- 2 green chili peppers fresh
- 2 garlic chopped, cloves
- 2 tsp. ginger chopped
- 1/4 tsp. sugar
- 2 tbsp. soy sauce light
- 1/2 tbsp. black vinegar
- 1/2 tbsp. scallion chopped
- 2 tbsp. vegetable oil
- 1 Coriander small bunch
Sauce II
- 1 tbsp. soy sauce light
- 1/2 tbsp. sesame oil
- 2 garlic chopped, cloves
- 2 tsp. ginger chopped
- 1/4 tsp. sugar
- 1/2 tbsp. black vinegar
- 1-2 tbsp. LaoGanma chili sauce or Chinese red oil
Instructions
- Remove the joining part, peel the lotus root and then thinly sliced.
- Wash the slices under running water to remove the extra starch. This step can make the slices crunchier.
- In a large pot with enough water, add 1/2 tsp rice vinegar or lemon juice. Soak lotus root slices for 10 minutes.
- Bring a large pot of water to a boiling and then blanch lotus root slices for 1 minutes. Transfer out and soak the slices in chilled water until completely cooled. Drain.
Salad with sauce I
- Drizzle light soy sauce, sugar, vinegar on the slices.
- Heat vegetable oil in a small pot, add peppers, garlic and ginger in. Heat over medium to slow fire until aromatic. Add coriander stem in and continue cooking for 10 seconds.
- Pour the oil over the slices. Mix well and enjoy.
Salad with Sauce II
- Add all the other seasonings in the serving plate and serve directly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Calories | 240kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 12g | 60% |
| Sodium | 780mg | 33% |
| Potassium | 436mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 66mg | 73% |
| Calcium | 69mg | 7% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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