Korean Lotus Root Salad

Korean Lotus Root Salad is a refreshing and crunchy side dish that features the unique texture of lotus root, complemented by a tangy sesame dressing. This vibrant salad is not only delicious but also packed with nutrients, making it a perfect accompaniment to any meal.

Ingredients

• Lotus root - 200 grams
• Carrot - 50 grams
• Cucumber - 50 grams
• Rice vinegar - 2 tablespoons
• Soy sauce - 1 tablespoon
• Sesame oil - 1 tablespoon
• Sugar - 1 teaspoon
• Garlic - 1 clove, minced
• Sesame seeds - 1 tablespoon
• Chili flakes - 1/2 teaspoon (optional)
• Green onion - 1 stalk, chopped

Steps

1. Begin by cleaning the lotus root under running water, then peel it using a vegetable peeler.
2. Slice the lotus root into thin rounds (about 2-3 mm thick) and place them in a bowl of cold water to prevent browning.
3. In a pot, bring water to a boil and add the lotus root slices. Blanch them for about 5-7 minutes until slightly tender but still crunchy. Drain and rinse under cold water to stop the cooking process.
4. Julienne the carrot and cucumber into thin strips and set aside.
5. In a mixing bowl, combine rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and chili flakes (if using) to create the dressing.
6. In a large bowl, combine the blanched lotus root, julienned carrot, cucumber, and dressing. Toss gently to ensure everything is well coated.
7. Let the salad sit for about 10-15 minutes to allow the flavors to meld.
8. Before serving, sprinkle with sesame seeds and chopped green onion for garnish.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 25 g
• Fiber: 4 g
• Sugar: 4 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.2 L

Health Benefits

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

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