Fresh Lotus Root Salad
Submitted by pj
Fresh lotus root salad with crisp, lacy slices in a ginger-soy-sesame-vinegar dressing. A light, crunchy Chinese cold dish with beautiful presentation.
YIELD
8 servingsPREP
10 minCOOK
20 minREADY
30 minIf you’ve never cooked with fresh lotus root, this salad is the place to start. Sliced thin on the diagonal, lotus root reveals those gorgeous lacy cross-sections from the air channels running through it. Each slice is crisp, mild, and slightly sweet, like a water chestnut but with a more refined texture.
A quick blanch in boiling water for 5 minutes softens the raw edge while keeping the crunch intact. The dressing is Chinese pantry basics done right: fresh grated ginger, soy sauce, white vinegar, sesame oil, and sugar balanced into something bright, savory, and slightly sweet. Fresh coriander and sesame seeds finish each plate.
Serve this chilled as a starter or alongside grilled meats. The cool crunch and tangy dressing cut through rich, heavy dishes perfectly.
Chef Tips
- Drop sliced lotus root into acidulated water (water with a splash of vinegar or lemon juice) immediately after cutting. It oxidizes and turns brown fast, just like an apple.
- Blanch for exactly 5 minutes. Less and the slices taste starchy. More and they lose their signature crunch.
- Pat the blanched slices completely dry before dressing. Water on the surface dilutes the dressing.
- Chill the lotus root before adding the dressing. Cold slices absorb flavour better and stay crispier.
Variations
- Add thinly sliced cucumber and shredded carrot for a more substantial salad.
- Use rice vinegar instead of white vinegar for a milder, rounder tang.
- Toss in a pinch of chili flakes or chili oil for a spicy kick.
Ingredients
Directions
If you haven’t tried fresh lotus roots do yourselves a favor and pick up some from an Oriental market.
They look like nothing so much as strings of 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, crisp and good.
When sliced, they have an intriguing, lacy cross section that comes from air channels in the root.
Lotus root is also available canned and it’s not bad++not as good as fresh, but quite acceptable.
They can better than water chestnuts and retain more of the characteristics of the fresh root than do water chestnuts.
Lotus roots make a nice addition to soups too.
BTW, it’s considered bad form by Asian grocers to break up the hands of roots.
They’re not that expensive and you’ll probably use all you buy anyway.
Rinse lotus roots with cold water.
Trim and discard both ends of the bulb.
With a vegetable peeler, pool the skin. Diagonally cut thee root into ⅛ inch thick slices; immediately plunge slices into acidulated water. Drain. Put lotus roots into a heat-proof bowl. Pour enough boiling water to cover; let sit for 5 minutes. Drain. Rinse with cold water. Pat dry. refrigerate until chilled. For the dressing; in bowl, combine thoroughly the ginger, sugar soy sauce, vinegar, sesame oil and coriander. Put lotus root slices into a shallow bowl; pour dressing over lotus roots. Arrange on individual salad plates, garnish with sesame seeds. Serve chilled. Serves 8.
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