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Salad
Asian
4 servings
40 minutes
0 minutes
1 pound lotus root
1 tablespoon lemon juice
½ teaspoon ginger
4 tablespoon sugar
1½ tablespoon soy sauce
2 tablespoons white vinegar
½ tablespoon sesame oil
1 tablespoon coriander, chopped
Sesame seeds (toasted) till desired
Rinse lotus root with cold water. Trim and discard both ends of the bulb. With a vegetable peeler, pool the skin.
Diagonally cut the root into 1/8 inch thick slices; immediately plunge slices into water with lemon juice. Drain.
Put lotus root into a heat-proof bowl. Pour enough boiling water to cover; let sit for 5 minutes. Drain. Rinse with cold water. Pat dry.
Refrigerate until chilled.
In bowl, combine thoroughly the ginger, sugar soy sauce, vinegar, sesame oil and coriander.
Put lotus root slices into a shallow bowl; pour dressing over lotus root
Arrange on individual salad plates, garnish with sesame seeds.
Serve chilled.
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