Lotus Root Salad Recipes
THAI LOTUS SHOOT SALAD RECIPE (YUM LAI BUA)
This Thai lotus shoots salad is so addictive you'll be begging for more after your first bite. It's flavorful, healthy and so easy to make!
Provided by Nart
Categories Salad
Time 40m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil.
- While the water is heating, take your lotus shoots and cut them into 4 cm pieces.
- Fill a large container with water, throw the lotus shoots in. Then, use a chopstick to swirl in the water to remove the unwanted fibers. The fibers will come off on the chopstick and you can discard them. Repeat this step until you can no longer see the fibers.
- Rinse through the wholes in every piece of the lotus shoots. If you can still see mud inside them, cut them open and rinse again.
- Once your water is boiling, turn the stove to a low simmer and blanch the shoots for about 15 seconds.
- Transfer the shoots to room-temperature water with a slotted spoon to stop them from cooking. You can add ½ teaspoon of salt to this water to prevent the shoots from browning.
- While the shoots are cooling, make your salad dressing. Coarsely pound the garlic and chilis in a mortar. Add lime juice, fish sauce and sugar and pound until well mixed, making sure the sugar is fully dissolved. Taste-test the dressing and adjust as needed.
- Once the shoots have cooled, strain and place them in a salad bowl.
- Add every other ingredient and the dressing to the bowl and toss.
- Transfer the salad to a serving dish and enjoy.
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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