rouge lotus root slices

How to Make Lotus Root Salad with a Sweet and Tangy Dressing

Lotus root salad, or "胭脂藕片" in Chinese, is a vibrant, crunchy dish that balances sweetness, tanginess, and a hint of spice. Perfect as an appetizer or side dish, it’s easy to prepare with a few simple steps. Here’s a detailed guide:

### Ingredients

- Fresh lotus root: 300g (peeled and sliced)

- White vinegar: 2 tbsp

- Sugar: 1 tbsp (adjust to taste)

- Light soy sauce: 1 tsp

- Chopped garlic: 1 clove

- Red chili slices (optional): for color

- Sesame oil: ½ tsp

### Steps

1. Prepare the Lotus Root: Peel the lotus root and slice it into thin, uniform rounds (about 2mm thick). To prevent browning, immediately soak the slices in cold water with a splash of vinegar for 5 minutes.

2. Blanch the Slices: Bring a pot of water to a boil. Add the lotus root slices and blanch for 1–2 minutes until slightly tender but still crisp. Drain immediately and rinse under cold water to stop the cooking process. Pat dry with a paper towel.

3. Make the Dressing: In a small bowl, mix white vinegar, sugar, light soy sauce, and minced garlic. Stir until the sugar dissolves. For extra flavor, add red chili slices.

4. Marinate: Combine the blanched lotus root slices with the dressing in a bowl. Toss gently to coat evenly. Let it marinate for at least 20 minutes (or refrigerate for 1–2 hours for deeper flavor).

5. Serve: Drizzle with sesame oil before serving. Garnish with sesame seeds or extra chili for a finishing touch.

### Tips

- Choose firm, pale lotus root for the best texture.

- For a softer crunch, reduce blanching time to 1 minute.

- Add a pinch of salt to the dressing if preferred.

This refreshing dish is not only delicious but also visually appealing, making it a hit at any meal!