Paleo Lotus Root Salad
Discover the crisp, vibrant flavors of Paleo Lotus Root Salad, a nutritious and refreshing dish that combines fresh, colorful vegetables with the unique crunch of lotus root. Perfectly blanched lotus root rounds are paired with julienned carrot, cucumber, and red bell pepper, while green onions, fresh cilantro, and toasted almonds add depth and texture. The dressing—a tantalizing blend of olive oil, apple cider vinegar, honey, and sesame oil—brings a delicate balance of sweet and tangy notes to this Paleo-friendly recipe. Ready in just 25 minutes, this salad is a healthy, gluten-free, and dairy-free delight that’s perfect as a light side or a standalone meal. Ideal for clean eating enthusiasts, it’s a show-stopping addition to any table!
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Recipe Information
Ingredients
- 300 grams lotus root
- 1 medium carrot
- 1 medium cucumber
- 1 medium red bell pepper
- 2 stalks green onions
- 1 handful fresh cilantro
- 50 grams almonds
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
Instructions
Peel the lotus root and slice it thinly into rounds, about 1/8 inch thick.
Bring a pot of water to a boil and blanch the lotus root slices for 2 minutes. Drain and rinse under cold water to cool, then set them aside.
Peel the carrot and slice it into thin strips or julienne. Similarly, slice the cucumber and red bell pepper into thin strips.
Chop the green onions and cilantro. Set them aside.
Toast the almonds in a dry pan over medium heat for 3-4 minutes, stirring occasionally, until golden brown. Remove from heat and allow to cool.
In a small bowl, whisk together olive oil, apple cider vinegar, honey, sesame oil, salt, and ground black pepper to form the dressing.
In a large mixing bowl, combine the blanched lotus root, carrot, cucumber, red bell pepper, green onions, cilantro, and toasted almonds.
Pour the dressing over the salad and gently toss everything together until the vegetables are well coated.
Transfer the salad to a serving platter and enjoy immediately.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 12.2 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1735 mg | 75% | |
| Total Carbohydrate | 96.3 g | 35% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 30.8 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1948 mg | 41% | |
*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.
