Lotus Root Salad
Crisp, vibrant, and packed with flavor, this Lotus Root Salad is a refreshing take on a classic Asian-inspired side dish. Featuring tender-crisp blanched lotus root, crunchy matchstick-cut carrots, cucumber, and red bell pepper, and a tangy sesame-soy vinaigrette with hints of garlic and ginger, this salad offers a delightful balance of textures and flavors. The addition of sesame seeds adds a nutty crunch, while a quick ice bath ensures the lotus root retains its delicate crispness. Ready in just 25 minutes, this easy, healthy recipe is perfect for a quick appetizer, a light lunch, or a colorful side dish at your next gathering. Serve it chilled for maximum flavor and freshness!
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Recipe Information
Ingredients
- 300 grams Lotus root
- 1 medium Carrot
- 1 medium Cucumber
- 0.5 medium Red bell pepper
- 2 stalks Green onions
- 2 tablespoons Sesame oil
- 1.5 tablespoons Rice vinegar
- 1 tablespoon Soy sauce
- 1 teaspoon Honey
- 1 clove Garlic
- 1 teaspoon Ginger
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 500 milliliters Water
- 10 Ice cubes
Instructions
Peel and thinly slice the lotus root into 1/8-inch slices.
Bring 500ml of water and 0.5 teaspoon salt to a boil in a medium pot. Add the sliced lotus root and blanch for 2-3 minutes.
Prepare a bowl of ice water. As soon as the lotus root is blanched, transfer the slices to the ice water to stop the cooking process. Let them chill for a few minutes.
Meanwhile, peel the carrot and cut it into thin matchsticks. Do the same with the cucumber and red bell pepper.
Chop the green onions finely.
In a small bowl, mix together 2 tablespoons sesame oil, 1.5 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon honey, 1 finely minced garlic clove, and 1 teaspoon minced ginger.
Drain the lotus root slices and pat dry with a clean towel.
In a large mixing bowl, combine the lotus root, carrot, cucumber, red bell pepper, and green onions.
Pour the dressing over the vegetables and toss to evenly coat.
Sprinkle 1 tablespoon sesame seeds over the salad and gently toss again.
Serve the salad immediately or let it chill in the refrigerator for up to 30 minutes before serving for best flavor.
Nutrition Facts
Calories |
172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 530 mg | 23% | |
| Total Carbohydrate | 18.9 g | 7% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 4.4 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
