Thai Lotus Stem Salad

Thai Lotus Stem Salad is a vibrant and refreshing dish that combines crunchy lotus stems with fresh vegetables and a zesty dressing. This vegan salad is perfect as a light meal or a side dish, bursting with flavors and textures.

Ingredients

• Lotus stems - 200 grams, peeled and sliced thinly
• Cucumber - 1 medium, julienned
• Carrot - 1 medium, julienned
• Red bell pepper - 1, thinly sliced
• Fresh cilantro - 30 grams, chopped
• Fresh mint - 30 grams, chopped
• Lime juice - 2 tablespoons
• Soy sauce - 1 tablespoon
• Chili flakes - 1 teaspoon
• Agave syrup - 1 teaspoon
• Sesame oil - 1 teaspoon
• Peanuts - 30 grams, crushed (for garnish)

Steps

1. Bring a pot of water to a boil and blanch the sliced lotus stems for 3-4 minutes until slightly tender but still crunchy. Drain and rinse under cold water to stop the cooking process.
2. In a large mixing bowl, combine the blanched lotus stems, cucumber, carrot, red bell pepper, cilantro, and mint.
3. In a small bowl, whisk together lime juice, soy sauce, chili flakes, agave syrup, and sesame oil until well combined.
4. Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
5. Let the salad sit for 5 minutes to allow the flavors to meld.
6. Serve the salad in bowls, garnished with crushed peanuts on top.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 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 from fresh vegetables.
• Low in calories but high in fiber, aiding in digestion.

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