Crisp & Tangy Balsamic Lotus Root Salad
Crisp & Tangy Balsamic Lotus Root Salad
Brighten Your Table: A Refreshing Balsamic Lotus Root Salad Recipe
This is a lotus root salad made with a vibrant balsamic dressing, featuring a delightful crisp texture and refreshing tang. Using ‘am yeongeun’ (female lotus root), which has a round shape, is recommended for a richer flavor. Elevate your meals with this healthy and delicious salad!
Main Ingredients- Lotus Root (Am yeongeun recommended)
- 1/2 Cucumber
- 1/4 Red Onion
- 1/4 Carrot
- A pinch of Parsley
Cooking Instructions
Step 1
Prepare your fresh ingredients: lotus root, cucumber, red onion, carrot, and parsley. ‘Am yeongeun’ (female lotus root) has a rounder shape and tends to be softer and sweeter when cooked, making it ideal for this salad.
Step 2
Thinly julienne the cucumber, red onion, and carrot. To mellow the sharp bite of the red onion, you can soak the julienned onion in cold water for a few minutes and then drain well. Finely chop the parsley.
Step 3
Carefully peel the lotus root using a vegetable peeler or a knife. As soon as you peel the lotus root, place it in a bowl of water to prevent it from browning.
Step 4
Slice the peeled lotus root into thin rounds, about 0.3 cm thick. To maintain its crispness and prevent browning, soak the sliced lotus root in water with 1 tablespoon of vinegar for about 5 minutes. (Use approximately 500ml of water for this ratio.)
Step 5
Drain the lotus root slices from the vinegar water and carefully add them to boiling water. Blanch for just about 3-5 minutes. Be careful not to overcook, as they can become mushy. Immediately rinse the blanched lotus root under cold running water to stop the cooking process and drain thoroughly. (For extra crispness, you can rinse them in ice water.)
Step 6
Now, let’s make the delicious balsamic dressing. In a bowl, combine 3 tablespoons of olive oil and 3 tablespoons of balsamic glaze (or balsamic vinegar). Feel free to adjust the amount of balsamic based on your preference.
Step 7
Add 1 tablespoon of honey for a touch of sweetness. If you don’t have honey, you can substitute it with corn syrup or sugar.
Step 8
Finally, add a pinch of salt to season the dressing. Taste and adjust the saltiness as needed. For an extra refreshing kick, stir in 1 tablespoon of lemon juice.
Step 9
To the dressing ingredients, add the finely chopped red onion and parsley. The vibrant color of the red onion and the fresh aroma of parsley will enhance the overall flavor of the salad.
Step 10
Whisk all the dressing ingredients together until well combined. Ensure the dressing is emulsified by whisking thoroughly with a whisk or fork.
Step 11
Place the drained blanched lotus root slices and the julienned cucumber and carrot in a mixing bowl. Pour the prepared balsamic dressing over them. Gently toss everything together to ensure the lotus root and vegetables are evenly coated with the dressing.
Step 12
Your crisp and tangy Balsamic Lotus Root Salad is ready! Serve it beautifully on a plate for a visually appealing and deliciously refreshing dish.
Step 13
Bonus Tip: You can also use leftover lotus root or salad ingredients to make a braised lotus root dish. Simply slice the lotus root and simmer it in a braising liquid for a flavorful side dish.
Step 14
Once the braised lotus root is ready, its savory and sweet flavor makes it a perfect accompaniment to rice. Enjoy this dish for a different, yet equally delightful, culinary experience.
Step 15
This recipe offers two delightful ways to enjoy lotus root: as a refreshing salad or as a savory braised dish. Choose whichever suits your craving!
