Lotus Root Salad

🛒 Ingredients

• Fresh Lotus Root 500 g · 370 kcal
• Carrots 100 g · 41 kcal
• Cucumber 150 g · 23 kcal
• Red Onion 50 g · 20 kcal
• Fresh Mint 15 g · 5 kcal
• Fresh Cilantro 15 g · 5 kcal
• Roasted Peanuts, unsalted 30 g · 170 kcal
• Lime Juice 60 g · 18 kcal
• Rice Vinegar 40 g · 7 kcal
• Tamari (gluten-free soy sauce) 30 g · 15 kcal
• Granulated Sugar 20 g · 80 kcal
• Garlic 10 g · 15 kcal
• Fresh Chili (e.g., Bird's Eye) 5 g · 2 kcal
• Water 50 g · 0 kcal

👨‍🍳 Instructions

1. Prepare lotus root: Peel the lotus root, thinly slice it (about 2-3mm thick), and immediately soak the slices in cold water with a splash of vinegar to prevent browning. Bring a pot of water to a rolling boil.
2. Blanch and cool: Drain the lotus root slices and blanch them in the boiling water for 2-3 minutes until slightly tender-crisp. Immediately transfer the blanched slices to a bowl of ice water to stop the cooking, then drain them thoroughly and set aside.
3. Prepare other vegetables: Julienne the carrots, thinly slice the cucumber, and finely slice the red onion. Roughly chop the fresh mint and cilantro leaves.
4. Make the dressing: In a small bowl, combine the lime juice, rice vinegar, tamari, granulated sugar, minced garlic, and thinly sliced fresh chili (if using). Whisk until the sugar completely dissolves.
5. Assemble the salad: In a large serving bowl, combine the drained lotus root slices, julienned carrots, sliced cucumber, sliced red onion, chopped mint, and cilantro. Pour the dressing over the salad.
6. Toss and serve: Gently toss all the ingredients to ensure they are evenly coated with the dressing. Garnish with crushed roasted peanuts and serve immediately, or chill for 15-20 minutes for flavors to meld.