Nộm Ngó Sen Chay

Nộm Ngó Sen Chay is a vibrant Vietnamese salad featuring lotus stem, fresh herbs, and vegan seafood alternatives. This refreshing dish is perfect for those seeking a light yet flavorful meal.

Ingredients

• Lotus stem - 200 grams
• Carrot - 1 medium, julienned
• Cucumber - 1 medium, julienned
• Red bell pepper - 1 medium, thinly sliced
• Vegan shrimp (or tofu) - 100 grams, sliced
• Rice vinegar - 2 tablespoons
• Soy sauce - 1 tablespoon
• Maple syrup - 1 teaspoon
• Lime juice - 1 tablespoon
• Fresh cilantro - 1/4 cup, chopped
• Mint leaves - 1/4 cup, chopped
• Peanuts - 2 tablespoons, crushed
• Chili flakes - 1/2 teaspoon (optional)

Steps

1. Begin by cleaning the lotus stem thoroughly, then slice it into thin rounds or matchsticks.
2. Soak the sliced lotus stem in cold water mixed with a splash of vinegar for about 10 minutes to keep it crisp.
3. In a large bowl, combine the julienned carrot, cucumber, red bell pepper, and vegan shrimp (or tofu).
4. Drain the lotus stem and add it to the vegetable mixture.
5. In a small bowl, whisk together the rice vinegar, soy sauce, maple syrup, and lime juice to create the dressing.
6. Pour the dressing over the vegetable mixture and toss gently to combine, ensuring everything is evenly coated.
7. Let the salad sit for about 5 minutes to allow the flavors to meld.
8. Before serving, add the chopped cilantro, mint leaves, and crushed peanuts. Toss lightly again.
9. Serve immediately, garnished with additional herbs and a sprinkle of chili flakes if desired.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 25 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.4 L

Health Benefits

• Rich in fiber, promoting digestive health.
• High in vitamins and antioxidants from fresh vegetables and herbs.

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