cold lotus roots

A Guide to Making Cold Lotus Root Salad

Cold lotus root salad, a refreshing and crunchy dish, is beloved for its crisp texture and versatile flavors. Here’s a simple yet delicious recipe to get you started.

First, peel fresh lotus root and slice it into thin, uniform rounds (about 2mm thick) for even cooking. Soak the slices in vinegar water for 10 minutes to prevent browning. Blanch them in boiling water for 1–2 minutes until tender-crisp, then immediately transfer to an ice bath to retain crunch. Drain well.

For the dressing, mix 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sugar, and a pinch of salt. Finely mince 2 cloves of garlic and 1 chili (optional), and add them to the dressing. Combine the cooled lotus root with the dressing, then toss in chopped cilantro, toasted sesame seeds, and crushed peanuts for extra crunch.

Let it marinate for 15 minutes before serving. This salad pairs perfectly with grilled meats or as a light appetizer. Feel free to customize additions like shredded carrots, bell peppers, or a drizzle of chili oil for a spicy kick. Enjoy this healthy, vibrant dish that’s as easy to make as it is delightful to eat!