Fresh Lotus Root Salad Recipe

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Fresh Lotus Root Salad Recipe

Yield: 8 servings

       1 lb        Fresh lotus root
     1/2 ts       Grated fresh ginger
       4 ts        Sugar
   1 1/2 tb      Soy sauce
       2 tb        White vinegar
     1/2 tb       Asian sesame oil
       1 tb        Chopped fresh coriander
                    Toasted black or white sesame seeds for garnish

   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 1/8 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.