Gluten-Free Lotus Root Salad

This Gluten-Free Lotus Root Salad is a refreshing and crunchy dish, perfect for late-night cravings. It combines the unique texture of lotus root with vibrant vegetables and a zesty dressing, making it a delightful addition to any meal.

Ingredients

• Lotus root - 200 grams
• Cucumber - 100 grams
• Red bell pepper - 50 grams
• Carrot - 50 grams
• Fresh cilantro - 10 grams
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Soy sauce (gluten-free) - 1 tablespoon
• Honey - 1 teaspoon
• Salt - to taste
• Black sesame seeds - 1 teaspoon

Steps

1. Peel the lotus root and slice it into thin rounds, about 2-3 mm thick.
2. In a pot of boiling water, blanch the lotus root slices for 3-4 minutes until slightly tender but still crunchy. Drain and rinse under cold water to stop the cooking process.
3. While the lotus root is cooling, slice the cucumber, red bell pepper, and carrot into thin strips.
4. In a large mixing bowl, combine the cooled lotus root, cucumber, red bell pepper, and carrot.
5. In a separate small bowl, whisk together the sesame oil, rice vinegar, gluten-free soy sauce, honey, and salt to create the dressing.
6. Pour the dressing over the salad mixture and toss gently until everything is well coated.
7. Chop the fresh cilantro and sprinkle it over the salad along with black sesame seeds.
8. Serve immediately or chill in the refrigerator for 10 minutes before serving for a refreshing taste.

Nutrition

• Calories: 140
• Protein: 3 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Contains antioxidants that help reduce inflammation.

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