This Chilled Crispy Lotus Root Salad is a delightful blend of crunchy textures and tangy flavors. It’s perfect for refreshing your palate on a warm day or as a side dish at any meal. The unique taste of lotus root combined with a savory dressing makes for an unforgettable salad that everyone will enjoy.
Why make this recipe
This salad is not only delicious, but it’s also quick to prepare and can be made ahead of time, allowing the flavors to develop beautifully. The lotus root adds a satisfying crunch, while the tangy dressing elevates it to a whole new level. Plus, it’s a visually appealing dish that brings a pop of color to your table!
Ingredients
- 2 lotus roots (about 1 pound total), peeled and thinly sliced
- 1 tablespoon rice vinegar, plus more for soaking
- 1 teaspoon salt
- 1 tablespoon soy sauce
- 1 tablespoon black vinegar
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 small red chili, thinly sliced (optional)
- 1 green onion, thinly sliced
- 1 tablespoon toasted sesame seeds
How to make it
- Peel the lotus roots and slice them thinly (about 1/8 inch thick). As you slice, place them in a bowl of cold water with a splash of rice vinegar to prevent browning.
- Bring a large pot of water to a boil. Add the lotus root slices and blanch for 2 to 3 minutes, until they are crisp-tender and slightly translucent. Do not overcook; they should remain crunchy.
- Drain the lotus roots and immediately transfer them to a bowl of ice water to stop the cooking and keep them crisp. Let cool for 2 minutes, then drain well.
- In a small bowl, combine the rice vinegar, salt, soy sauce, black vinegar, sugar, sesame oil, and minced garlic. Stir until the sugar and salt dissolve.
- Add the drained lotus root slices to a large bowl. Pour the dressing over and add the sliced chili, if using, and green onion. Toss gently to coat evenly.
- Cover and refrigerate for at least 30 minutes to let the flavors meld. Just before serving, sprinkle with toasted sesame seeds.
How to serve it
Serve this chilled salad as a light appetizer or as a refreshing side dish to accompany grilled meats or other main courses. Garnish with additional green onions or sesame seeds for a beautiful presentation.
How to store it
Store any leftovers in an airtight container in the refrigerator. The salad should remain fresh for up to 2 days. However, the lotus root may soften slightly over time, so it’s best enjoyed within the first day.
Helpful tips
- To keep the lotus root from browning as you work, always have them submerged in the vinegar-water mixture.
- Blanching the lotus root is crucial; it helps maintain that wonderful crunch while also cooking just enough for the perfect texture.
Optional variations
- For extra spice, add more slices of red chili or sprinkle some chili flakes along with the toasted sesame seeds.
- You can mix in additional vegetables such as shredded carrots or thinly sliced cucumbers for added color and crunch.
Frequently asked questions
Can I use pre-sliced lotus root?
Yes, pre-sliced lotus root can be used for convenience, but ensure that it is fresh.
Is it necessary to soak the lotus root in vinegar?
Yes, soaking in vinegar prevents the lotus root from browning and keeps it looking fresh.
Can I make this salad ahead of time?
Absolutely! Making it a few hours or even the day before allows the flavors to meld beautifully. Just keep it chilled until serving.
