Whole30 Lotus Root Salad
Discover the perfect blend of crunch and zest with this Whole30 Lotus Root Salad, a refreshing and vibrant dish that’s as satisfying as it is nutritious. Featuring crisp lotus root slices lightly blanched to preserve their delicate texture, this salad is paired with colorful vegetables like red bell pepper, cucumber, and carrot for a burst of flavor and nutrients. The tangy dressing, crafted from extra virgin olive oil, fresh lemon juice, and a hint of garlic and red chili flakes, ties everything together with a lively kick. Ready in under 30 minutes, this paleo-friendly and vegan dish is ideal as a side or a light main course, and it's brimming with wholesome, clean ingredients—making it a perfect addition to your Whole30 meal plan. Serve it fresh for a healthy, satisfying crunch that complements any occasion!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Lotus root
- 1 medium Red bell pepper
- 1 medium Cucumber
- 1 medium Carrot
- 2 stalks Green onion
- 2 tablespoons Fresh cilantro
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 small Garlic clove
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red chili flakes
Instructions
Peel and thinly slice the lotus root into 1/8-inch (about 3 mm) slices. Place slices in a bowl of cold water with a spoonful of vinegar to prevent discoloration.
Bring a pot of water to boil. Add the lotus root slices and blanch for 2-3 minutes until just tender but still crisp. Drain and rinse under cold water to stop cooking. Set aside to cool.
Slice the red bell pepper into thin strips. Peel the cucumber and cut into half-moons. Peel the carrot and julienne it or cut into thin matchsticks.
Chop the green onions into thin rounds and roughly chop the cilantro leaves.
In a small bowl, make the dressing by combining olive oil, lemon juice, minced garlic, sea salt, black pepper, and red chili flakes. Whisk until well blended.
In a large mixing bowl, combine the prepared lotus root, bell pepper, cucumber, carrot, green onions, and cilantro. Pour the dressing over the top.
Toss everything gently until the vegetables are well coated with the dressing.
Transfer the salad to a serving bowl or plate and serve immediately as a refreshing side dish or primary Whole30 meal.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 2874 mg | 125% | |
| Total Carbohydrate | 72.2 g | 26% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 12.6 g | ||
| Protein | 8.8 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1928 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.
