A couple of days ago, Chef Duyen from our Marco Polo kitchen made me a crunchy and refreshing lotus root salad for lunch. It was so delicious that I had to try and make my own version of it. Hers had sweet snap peas, fresh water chestnut and fresh baby corn, and it was absolutely perfect. Since I’m trying to finish what I have in the fridge before my departure, mine had sweet snap peas and bell peppers. I also added some pickled red onion to give the otherwise subtle tasting salad a little piquancy.
Lotus Root Salad with Soy Sesame Dressing
Ingredients for Salad:
1 cup lotus root, very thinly sliced
3/4 cup sweet snap peas
3/4 cup sliced red and yellow bell peppers
1 clove garlic, finely minced
1 to 2 red chili peppers, seeded and minced
2 packed tablespoons pickled onion (see recipe bellow)
Sesame seeds and minced chive for garnish (optional)
Ingredients for pickled onion:
1/4 cup rice vinegar
1/2 cup water
1 tablespoon salt
1 tablespoon sugar
1/ 2 cup Thai red onion, sliced
Ingredients for Dressing:
2 tablespoon lime juice
2 teaspoon fish sauce
1 teaspoon soy sauce
1 to 2 teaspoon sugar
2 teaspoon 100% pure black sesame oil
Bring vinegar, sugar, 1 tablespoon salt, and 1/2 cup water to a simmer in a small saucepan. Add onion, bring to boil again and then remove from heat, and let sit 5 minutes; drain. Let pickled onion cool.
Mix the ingredients for the dressing in a small bowl and set aside.
Boil a pot of water to blanch the sweet snap peas. When the water is boiling, add the sweet snap peas into the pot and when it boils again, drain the water and rinse the cooked peas in cold water for a minute or two. Drain and set aside.
Blanch the thinly sliced the lotus root the same way.
Toss together all the vegetables with the minced chili and garlic. Add dressing and garnish before serving.
You can prepare the salad ahead of time. Pour the sesame oil into the salad without the rest of the dressing ingredients and leave it in the fridge. Add the rest of the dressing before serving.