Lotus Root "Salad"
My mom would frequently whip up this delicious yet simple "salad". I'm not sure if it qualifies as a salad since the lotus root is blanched, but I don't know how else to translate it to English so I put some quotes around it. This dish is vibrant and crisp -- lotus root has a delightful texture that isn't quite like any other vegetable. Personalize it to your heart's desire give it a try.
Active Time: 20 min
Total Time: 20 min
Ingredients
> lotus root (1 lb)
> cilantro
> rice wine vinegar (1.5 tbsp)
> lemon juice (1.5 tbsp)
> salt
> sugar (10g)
> sesame oil (just a little bit)
Instructions
1. Peel and cut lotus root crosswise into thin slices. Blanch in a pot of boiling water for several minutes, or until it loses a bit of its raw edge but is still crisp. Immediately drain and let cool in cold water.
2. Once the lotus root is cool or room temperature, drain and place in a (large) serving bowl. Add roughly chopped cilantro, rice wine vinegar, lemon juice, salt, sugar, and sesame oil, and mix until well combined.
Notes/Tips:
> The ingredient amounts are general guidelines. Taste and adjust to your preference. Sesame oil is strong and can overpower the other flavors, but otherwise you can't go too wrong.
> This dish is best served cool or at room temperature. Give it time to rest and cool before mixing together, perfect time to prepare other dishes.