Lotus Root Salad

Lotus Root Salad is a refreshing and crunchy vegan dish that showcases the unique texture of lotus root, enhanced with a tangy, savory dressing. Perfect for a light Chinese breakfast, this salad is both nutritious and satisfying.

Ingredients

• Lotus root - 200 grams
• Cucumber - 100 grams
• Carrot - 50 grams
• Red bell pepper - 50 grams
• Fresh cilantro - 10 grams
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Soy sauce - 1 tablespoon
• Agave syrup - 1 teaspoon
• Chili oil - 1 teaspoon
• Salt - to taste
• Pepper - to taste

Steps

1. Peel the lotus root and slice it into thin rounds, about 3-5 mm thick.
2. In a pot, bring water to a boil and add the sliced lotus root. Boil for 5 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, julienne the cucumber, carrot, and red bell pepper.
4. In a bowl, combine sesame oil, rice vinegar, soy sauce, agave syrup, chili oil, salt, and pepper. Whisk until well mixed.
5. In a large mixing bowl, combine the cooled lotus root, cucumber, carrot, red bell pepper, and chopped cilantro.
6. Pour the dressing over the salad and toss gently to coat all the ingredients.
7. Let the salad sit for 5 minutes to allow the flavors to meld before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals, promoting overall health.
• High in dietary fiber, supporting digestive health.

Tags