Lotus Root Salad Food
FRESH LOTUS ROOT SALAD
Lotus roots can be found in Oriental markets. They look like vegetable sausages, a few inches long and about three inches in diameter. The flavor is somewhat reminiscent of a water chestnut as is the texture...very fresh and crisp tasting! When sliced they have an intriguing, lacy cross section that comes from air channels in the root. Lotus roots make a nice addition to soups too!
Provided by Grace Lynn
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Boil about 3 quarts of water in a pot.
- Rinse lotus roots with cold water.
- Trim and discard both ends of the bulb and peel the skin.
- Diagonally cut the root into 1/8 inch thick slices and immediately put them into acidulated (water with some vinegar or lemon juice to prevent discoloring) water.
- Drain the roots and put them into the boiling water.
- Take pot off heat and cover pot with lid.
- Let sit for 5 minutes.
- Drain and rinse with cold water.
- Pat dry and put in a shallow bowl.
- In a bowl, combine soy sauce, vinegar, sesame oil, chili oil and cilantro.
- Pour dressing over lotus roots and garnish with sesame seeds.
- Serve chilled.
Nutrition Facts : Calories 10.2, Fat 0.8, SaturatedFat 0.1, Sodium 188.8, Carbohydrate 0.2, Sugar 0.1, Protein 0.4
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- Wash the slices under running water to remove the extra starch. This step can make the slices crunchier.
- In a large pot with enough water, add 1/2 tsp rice vinegar or lemon juice. Soak lotus root slices for 10 minutes.
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- Peel the skin of lotus root and then cut into thin slices. Soak in clean water for couple of minutes to remove the extra starch and keep the potatoes crispy after cooked.
- Bring a pot of water to a boiling and add a small pinch of salt. Cook lotus root slices for 2 minutes. Transfer out and drain.
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