Nutritious & Refreshing Lotus Root Salad with Greek Yogurt Dressing
Nutritious & Refreshing Lotus Root Salad with Greek Yogurt Dressing
Digestive-Friendly Root Vegetable Dish | Lotus Root Salad with Creamy Yogurt Dressing Recipe
Enjoy a light and healthy lotus root salad without mayonnaise, perfect for a satisfying meal, especially if you’re watching your diet. This salad is packed with goodness and features a specially crafted creamy, nutty Greek yogurt dressing for an extra layer of deliciousness.
Salad Ingredients- 200g fresh lotus root
- 1 mini cucumber
- 3 mini bell peppers (mixed colors)
- 10g red cabbage
- 1 Tbsp vinegar (for blanching lotus root)
Creamy & Nutty Yogurt Dressing- 100g plain Greek yogurt
- 1/3 block firm tofu
- 1 Tbsp toasted sesame seeds
- 1 Tbsp peanut butter
- 70ml water
- 2 Tbsp oligosaccharide (or honey/maple syrup)
- 0.5 Tbsp salt
- 100g plain Greek yogurt
- 1/3 block firm tofu
- 1 Tbsp toasted sesame seeds
- 1 Tbsp peanut butter
- 70ml water
- 2 Tbsp oligosaccharide (or honey/maple syrup)
- 0.5 Tbsp salt
Cooking Instructions
Step 1
First, gather and prepare all the ingredients for both the salad and the dressing. Freshness is key to a delicious salad!
Step 2
If you’ve purchased fresh lotus root with soil on it, gently scrape off the outer skin using a spoon or the back of a knife. Rinse it thoroughly under running water a few times until clean. This simple step completes the lotus root preparation.
Step 3
Slice the prepared lotus root thinly. Thin slices will result in a tender texture and allow the dressing to coat them beautifully.
Step 4
Now, let’s quickly blanch the lotus root. Bring a pot of water to a boil and add 1 tablespoon of vinegar. Add the sliced lotus root and blanch for just about 30 seconds – be careful not to overcook, as it can become mushy! Immediately rinse the blanched lotus root under cold water to stop the cooking process. Drain well in a colander and set aside.
Step 5
Let’s prepare the colorful vegetables for the salad! Finely shred the red cabbage. Cut the mini bell peppers into bite-sized pieces, perhaps into rounds after removing the seeds. Colorful ingredients make the dish visually appealing and more appetizing.
Step 6
For the mini cucumber, use a vegetable peeler to thinly shave off strips from the skin, creating a decorative effect. This makes the cucumber look more refined.
Step 7
Time to make the delicious yogurt dressing! Briefly blanch the tofu in boiling water to soften it. Then, place the softened tofu in a blender along with the measured water, peanut butter, toasted sesame seeds, and salt. Blend until smooth and creamy. Finally, stir in the Greek yogurt and oligosaccharide until well combined. Your rich and flavorful yogurt dressing is ready!
Step 8
In a large bowl, combine the drained lotus root and the colorful mini bell peppers. Pour the prepared yogurt dressing over the ingredients. Gently toss everything together until the lotus root is evenly coated with the dressing. Be careful not to break the lotus root pieces.
Step 9
Prepare your serving plate. Arrange the thinly shaved mini cucumber pieces along the edge of the plate, folding them slightly to create a decorative border. Place small pieces of the shredded red cabbage in between the cucumber folds for an artistic touch. It will look like a beautiful floral arrangement.
Step 10
Spoon the dressed lotus root mixture generously into the center of the prepared plate. Your vibrant and healthy lotus root salad is now complete! For an enhanced taste experience, you can add extra dressing as desired and mix in the cucumber and red cabbage while eating. Enjoy this nutritious and delightful meal!
