Fresh Lotus Root Salad
Print This Recipe
INGREDIENTS 1 pound fresh lotus root
1 tablespoon soy sauce
1 tablespoon white vinegar
1 tablespoon sugar
2 teaspoons sesame-seed oil
½ teaspoon saltPREPARE AHEAD
Wash the fresh lotus root under cold running water and, with a sharp knife, peel off the skin. Trim off and discard both ends of the root.
With a cleaver or sharp knife, cut the lotus root into 1/8-inch-thick slices, dropping the slices as you proceed into a saucepan of cold water to prevent them from discoloring. Drain off the cold water and our 3 to 4 cups of boiling water over the lotus root slices to cover them completely. Let them soak for 5 minutes. Drain the slices again, rinse them thoroughly under cold running water and then pat the slices completely dry with paper towels.
In a small mixing bowl, combine the soy sauce, vinegar, sugar, sesame-seed oil and salt, and stir them together until the sugar and the salt are dissolved.
TO ASSEMBLE
Arrange the slices of lotus root, overlapping them in concentric circles on a serving plate. Pour the soy sauce-vinegar dressing evenly over the slices. Chill the salad in the refrigerator for a least an hour before serving.
Serves 4 to 6