Lotus Root & Wood Ear Salad with Soy-Ginger Dressing
A refreshing, tasty and light salad is made with crunchy lotus roots, carrot, celery and wood ears, tossed with a flavorful soy-ginger dressing. Make it a day ahead, keep in the refrigerator overnight.
Yield
4 servingsPrep
8 minCook
4 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
lotus root
peeled and sliced into 1/8 to 1/4-inch slices |
* |
| 1 | each |
carrots
peeled and cut bias into 1/8 to 1/4-inch slices |
|
| 4 | each | wood ears | * |
| 2 | each |
celery
thinly sliced |
|
| 4 | tablespoons |
cilantro
freshly chopped |
|
| Soyginger dressing | |||
| 2 | tablespoons |
soy sauce, light
or to taste |
|
| 2 | tablespoons |
peanut oil
or extra-virgin olive oil |
|
| 1 | teaspoon | sesame oil |
|
| ½ | inch |
ginger
peeled and freshly minced |
*
|
| 1 | small |
garlic cloves
freshly minced |
*
|
| 1 | tablespoon |
rice vinegar
or to taste |
|
| ½ | tablespoon |
sugar
or to taste, optional |
|
Directions
To make the dressing:
In a small bowl, whisk together all the dressing ingredients until well blended.
Put it in the fridge until ready to use.
To make the salad:
Bring a quart of water to a boil in a medium saucepan.
Blanch the lotus roots for about 3 minutes until they become softer but still crunchy.
Shock the lotus roots in iced water to stop cooking.
Drain well, transfer into a large mixing bowl.
Blanch the carrots for about 40 seconds to 1 minute.
Shock in the iced water, drain well and transfer into the same large bowl with the lotus roots.
Boil the wood ears for about 5 minute, turn off the heat, let sit for another 5 minutes.
Rinse under cold water, drain well, and add into the large mixing bowl.
Add the celery and cilantro.
Pour the dressing over the veggies, and toss until evenly mixed and well coated.
The salad can be served right away, for the best result, refrigerate for overnight.
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