Lotus Root and Scallion Salad
1 min readLotus root was one of my favorite vegetable finds in China. This crunchy, tangy salad showcases this vegetable’s pure and refreshing goodness. If serving chilled, use the maximum amount of vinegar.
MAKES 4 SERVINGS
1 tablespoon peanut oil
2 fresh lotus roots, about 4 ounces each, peeled, sliced into
1⁄4-inch-thick rounds
2 scallions, white and green parts separated, thinly sliced
1 teaspoon sugar
1⁄2 teaspoon salt
1⁄2 cup water
4 to 6 teaspoons plain rice vinegar
In a wok or large nonstick skillet with a lid, heat the oil over medium-high heat. Add the lotus root, white parts of the scallion, 1⁄2 teaspoon sugar, and salt and cook, stirring constantly, 3 minutes, or until lotus root is just softened. Add the water, cover, and reduce the heat to medium; cook about 5 minutes, or until lotus root is crisp-tender. Drain the liquid from the wok and add remaining 1⁄2 teaspoon sugar; toss gently to combine. Divide the lotus root equally among each of 4 serving plates. Drizzle each serving with 1 to 11⁄2 teaspoons of the vinegar and sprinkle evenly with the scallion greens. Serve at room temperature. Alternatively, toss the cooked lotus root mixture, vinegar, and scallion greens in a bowl and serve at room temperature, or cover and refrigerate a minimum of 2 hours or up to 1 day and serve chilled, or return to room temperature.
{PER SERVING} Calories 70 • Protein 2g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 12g • Dietary Fiber 2g • Sodium 291mg
