Lotus Root Salad
By: Sheri Wetherell
Published: July 19, 2013

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
	 
	Marinade:
	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
	 
	Directions:
	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.