Low Carb Lotus Root Salad
Refreshingly crisp and delightfully vibrant, this Low Carb Lotus Root Salad is a perfect balance of flavor and nutrition! Thinly sliced, blanched lotus root brings a satisfying crunch and mild sweetness, while a colorful medley of red bell peppers, cucumbers, carrots, and scallions adds brightness and texture. Tossed in a delectable dressing of sesame oil, soy sauce, rice vinegar, garlic, and ginger, this low-calorie, keto-friendly salad is bursting with umami and zesty freshness. Garnished with nutty sesame seeds and chilled for optimum flavor infusion, it’s a sensational side dish for any meal or a light, wholesome lunch option. Easy to prepare in under 30 minutes, this lotus root salad is your go-to for a healthy, Asian-inspired dish that’s as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 300 grams Lotus root
- 1 medium Red bell pepper
- 1 medium Cucumber
- 1 small Carrot
- 2 stalks Scallions
- 1.5 tablespoons Sesame oil
- 2 tablespoons Soy sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Ginger
- 1 clove Garlic
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Peel the lotus root and slice it thinly, about 1/8-inch thick slices.
Bring a pot of water to a boil. Add a pinch of salt and blanch the lotus root slices for about 2-3 minutes until they are slightly tender. Drain and rinse under cold water to stop the cooking process. Set aside.
Wash and thinly slice the red bell pepper, cucumber, and carrot into matchstick-sized pieces.
Thinly slice the scallions.
In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, grated ginger, and minced garlic to create the dressing.
In a large mixing bowl, combine blanched lotus root slices, red bell pepper, cucumber, carrot, and scallions.
Drizzle the prepared dressing over the salad and toss to coat all the ingredients evenly.
Sprinkle sesame seeds, salt, and black pepper over the salad.
Gently mix the salad one more time to ensure even distribution of the dressing and seasoning.
Chill the salad in the refrigerator for at least 30 minutes before serving to enhance the flavors.
Serve the salad cold and enjoy!
Nutrition Facts
Calories |
617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 11.7 g | ||
| Protein | 12.9 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1972 mg | 42% | |
*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.
