Lotus Root Salad
This Japanese style lotus root salad is rich and creamy, easy to make, and packed full of flavors. It can be made ahead of time, and goes well with any kind of dish! This recipe is gluten-free and dairy-free.
Ingredients
- 10 ounces lotus root approx 1 large segment
- 1 tablespoon rice vinegar or white vinegar/ apple cider vinegar
- 1 medium carrot peeled and cut into matchsticks
- 3 slices smoked ham sliced thinly
- ¼ cup mayonnaise
- ½ teaspoon sugar
- 2 teaspoons tamari soy sauce
- Salt to taste
- Ground black pepper to taste
For toppings (optional)
- Thinly sliced scallions
- Toasted white sesame
Instructions
- Peel the lotus root and slice very thinly. If the lotus root is thick, slice lengthwise first then slice. Fill some water in a large bowl and soak the slices as soon as you slice to prevent discoloration.
- Bring a potful of water (about 6 cups) to a boil. Add in the vinegar and drained lotus root slices. Cook for 2 minutes or until slightly softer but still crunchy. Drain well with a strainer and set aside.
- In a large bowl, combine the mayonnaise, sugar and tamari soy sauce together. Mix well.
- Add the lotus root, carrots, ham into the bowl and toss. Adjust the flavor with salt and pepper.
- Garnish with scallions and sesame.
Notes
Lotus root salad can be covered tightly and refrigerated for up to 5 days. I do not recommend freezing as the texture in the vegetable changes significantly.
Nutrition
Serving: 1servingCalories: 174kcalCarbohydrates: 14gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 13mgSodium: 487mgPotassium: 494mgFiber: 4gSugar: 1gVitamin A: 2557IUVitamin C: 32mgCalcium: 40mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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