This crisp, light salad from Seattle’s renowned Wild Ginger, a popular restaurant featuring authentic and traditional Asian dishes, makes a nice accompaniment to a summer outing.
Combine it with a spicy meat or fish dish to round out the meal.
Lotus Root Salad
1lb lotus root, peeled and sliced thin 1/8”
2 cups water
1tsp white vinegar
2 green onions, cut on bias
1 Tbl sesame seeds, toasted
1Tbl dark soy sauce
4 Tbl soy sauce
1Tbl sesame oil
1 Tbl Shaoxing rice wine vinegar
1.5 Tbl sugar
4 slices pickled ginger
Slice lotus root and blanch in boiling water for 15 -20 seconds. Drain and soak in vinegar/water solution. Combine the marinade ingredients in medium bowl. Drain and discard vinegar water and place lotus root slices in marinate for one hour at room temperature or overnight in refrigerator, tossing occasionally to coat. Arrange lotus root on plate and garnish with onions and sesame seeds.
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