AuthorTiffany AngelaCategoryChineseDifficultyBeginnerA delicious lotus root side dish — Spicy Lotus Root Salad is quick and easy to prepare! It's crunchy, savory, healthy, and full of flavor! It's so simple to make and keeps well in the fridge to snack on during the week.
Prepare the lotus root by cutting it into segments, rinsing, and peeling the skin off with a vegetable peeler. Thinly slice the lotus root into 2-3mm pieces (using a knife or a mandolin).
Place the lotus root slices into a large bowl with cold water while you prep the rest of the ingredients. Soaking gets rid of some of the additional starch so it's crunchier later after boiling.
Bring a large pot of water up to a boil. Once boiling, cook the lotus root slices for 2-3 minutes. Drain and place the cooked lotus root slices in a large mixing bowl.
Taste one to make sure it's your desired level of crunchiness. The thicker the slices of lotus root, the longer you'll have to boil them, so be sure to adjust accordingly.
In a small pan, add 2 tbsp neutral oil, 6 cloves of garlic (minced), 3 stalks of green onion (sliced on a diagonal), 3 dried red chili peppers (roughly chopped), 1 tsp ginger (minced or grated), and 1/2 tsp ground Sichuan peppercorn.
Heat up the oil and seasoning mixture in the pan over medium-high heat for 60-90 seconds, or until aromatic.
Once the pan is off the heat, add in 1 tbsp black vinegar, 1-2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp white granulated sugar, and 1/4 cup cilantro (chopped). Give the entire sauce a good stir, and then pour it over the cooked lotus root slices and give everything a good toss to make sure all lotus slices are coated.
Tip: Suggest starting with 1 tbsp of soy sauce. After mixing with the lotus root slices, if you prefer more soy sauce flavor or saltiness, then add 1 tsp at a time and mix again.
Serve immediately or serve cold! Top with spicy chili crisp for a little heat and a bit of extra crunch.
Keep in an airtight container in the fridge for up to 3-5 days.
Ingredients
Directions
Prepare the lotus root by cutting it into segments, rinsing, and peeling the skin off with a vegetable peeler. Thinly slice the lotus root into 2-3mm pieces (using a knife or a mandolin).
Place the lotus root slices into a large bowl with cold water while you prep the rest of the ingredients. Soaking gets rid of some of the additional starch so it's crunchier later after boiling.
Bring a large pot of water up to a boil. Once boiling, cook the lotus root slices for 2-3 minutes. Drain and place the cooked lotus root slices in a large mixing bowl.
Taste one to make sure it's your desired level of crunchiness. The thicker the slices of lotus root, the longer you'll have to boil them, so be sure to adjust accordingly.
In a small pan, add 2 tbsp neutral oil, 6 cloves of garlic (minced), 3 stalks of green onion (sliced on a diagonal), 3 dried red chili peppers (roughly chopped), 1 tsp ginger (minced or grated), and 1/2 tsp ground Sichuan peppercorn.
Heat up the oil and seasoning mixture in the pan over medium-high heat for 60-90 seconds, or until aromatic.
Once the pan is off the heat, add in 1 tbsp black vinegar, 1-2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp white granulated sugar, and 1/4 cup cilantro (chopped). Give the entire sauce a good stir, and then pour it over the cooked lotus root slices and give everything a good toss to make sure all lotus slices are coated.
Tip: Suggest starting with 1 tbsp of soy sauce. After mixing with the lotus root slices, if you prefer more soy sauce flavor or saltiness, then add 1 tsp at a time and mix again.
Serve immediately or serve cold! Top with spicy chili crisp for a little heat and a bit of extra crunch.
Keep in an airtight container in the fridge for up to 3-5 days.
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