After pigging out for the past two days, I decided to eat light today. Light, but very satisfying. Our chef Duyen gave me a bag of fresh water chestnuts and a few packs of fresh baby corn so I could prepare the lotus root salad exactly the way she made it for me at lunch the other day — lotus root with snap sweet peas, baby corn and water chestnuts. These four crunchy, refreshing and slightly sweet vegetables make a perfect combination. If you have never tried these vegetables before, this dish will be a great way to introduce something new and exciting into your diet.
Lotus Root Salad with Soy Sesame Ginger Dressing
2 cups thinly sliced and lightly blanched lotus root
1 cup baby corn, light blanched and diagonally sliced
1 cup lightly blanched, peeled and sliced water chestnuts
1 1/2 cup light blanched sweet snap peas
Green onion, chill flakes and sesame seeds for garnish
Ingredients for Dressing:
1 1/2 tablespoon soy sauce
1 teaspoon Sriracha sauce (optional)
1 1/2 tablespoon lime juice or rice vinegar
1 to 2 teaspoon sugar
2 teaspoon finely minced or grated ginger
1/2 teaspoon chopped green onion
1 tablespoon 100 % pure black sesame oil
Prepare the dressing by mixing all the ingredients in a bowl. Set aside.
Boil a pot of water and when the water is boiling add washed water chestnuts. When the water boils again. Drain and rinse with cold water. Set aside to cool. Peel the water chestnuts when they are no longer hot.
Boil another pot of water and when it is boiling, add baby corn. When the is boils again, use a slotted ladle to take them out. Rinse with cold water and set aside. Add the sweet snap peas into the same boiling water. When the water boils again, drain and rinse the peas with cold water. Set aside. Slice the baby corn when it’s no longer hot.
Boil the last pot of water and when it’s boil, add thinly sliced lotus root. Drain when the water boils again. Rinse with cold water and set aside.
Let the vegetables cool completely before serving.
Alternatively, if you want to prepare the salad ahead of time, you can mix the salad dressing without the sesame oil and set aside. Mix the sesame oil with blanched and drained vegetables and leave it in a closed container in the fridge for up to 2 days. Add the rest of the dressing before serving.