Lotus Root is a good source of vitamin C, B6, calcium, magnesium, and iron. Water chestnuts have been used in place of Lotus root with a similar crisp texture but it's the Lotus root that turns this salad into, art in a bowl. Bright green cilantro leaves and chili slices provide a nice contrast to the snow white lotus root rounds.
- 280 grams lotus root, ends trimmed, peeled, and cut into thin slices (3 mm thick)
- 1 medium Granny Smith apple, peeled, quartered, cored, and cut lengthwise into slices (6 mm thick)
- 1 sweet onion such as Vidalia or Walla Walla, cut into wedges (6 mm thick)
- 1 jalapeno chile, remove seeds and rib, slice thinly
- 1/2 cup lightly packed fresh cilantro leaves
- 1 cup napa cabbage, coarsely shredded
- 4 tbsp Cold Press Olive oil
- 1 tbsp hot chilli paste
- 1 tsp Dijon mustard
- 2 tsp Asian fish sauce
- 1 tsp Asian sesame oil
- 1 small garlic clove, minced
- ¼ tsp kosher or fine sea salt
- ¼ tsp granulated sugar
- 1/8 tsp freshly ground pepper
To make the dressing, in a small bowl, whisk together the lime juice, oil, chili paste, mustard, fish sauce, sesame oil, garlic, salt, sugar, and pepper. Taste and adjust the seasoning. Set aside.
Fill a medium saucepan two-thirds full with salted water and bring to a boil over medium-high heat. Add the lotus root slices and blanch for only 1 minute so they remain very crisp. Drain immediately into a colander and rinse under cool running water until completely cooled. Set aside to drain thoroughly.
In a large bowl, toss together the apple slices, cabbage, onion, jalapeno, and cilantro and add the lotus root slices. Stir the dressing briefly, then pour over the salad and toss gently to mix well.
Recipe by Diane Morgan, 'Roots'