Fresh lotus root salad
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Fresh lotus root salad
  Salad    Chinese    Roots  
Last updated 6/12/2012 1:01:19 AM. Recipe ID 24622. Report a problem with this recipe.
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      Title: Fresh lotus root salad
 Categories: Chinese, Salads, Ceideburg 2
      Yield: 8 Servings
 
      1 lb Fresh lotus root
    1/2 ts Grated fresh ginger
      4 ts Sugar
  1 1/2 tb Soy sauce
      2 tb White vinegar
    1/2 tb Asian sesame oil
      1 tb Chopped fresh coriander
           Toasted black or white
           -sesame seeds for garnish
 
  If you haven't tried fresh lotus roots do yourselves a favor and pick
  up some from an Oriental market.  They look like nothing so much as
  strings of vegetable sausages a few inches long and about three
  inches in diameter. The flavor is somewhat reminiscent of a water
  chestnut as is the texture++very fresh, crisp and good.  When sliced,
  they have an intriguing, lacy cross section that comes from air
  channels in the root. Lotus root is also available canned and it's
  not bad++not as good as fresh, but quite acceptable.  They can better
  than water chestnuts and retain more of the characteristics of the
  fresh root than do water chestnuts. Lotus roots make a nice addition
  to soups too.
  
  BTW, it's considered bad form by Asian grocers to break up the hands
  of roots.  They're not that expensive and you'll probably use all you
  buy anyway.
  
  Rinse lotus roots with cold water.  Trim and discard both ends of the
  bulb. With a vegetable peeler, pool the skin.  Diagonally cut thee
  root into 1/8 inch thick slices; immediately plunge slices into
  acidulated water. Drain.
  
  Put lotus roots into a heat-proof bowl.  Pour enough boiling water to
  cover; let sit for 5 minutes.  Drain.  Rinse with cold water.  Pat
  dry. refrigerate until chilled.
  
  For the dressing; in bowl, combine thoroughly the ginger, sugar soy
  sauce, vinegar, sesame oil and coriander.  Put lotus root slices into
  a shallow bowl; pour dressing over lotus roots.  Arrange on
  individual salad plates, garnish with sesame seeds.  Serve chilled.
  
  Serves 8.
  
  San Francisco Chronicle, 11/6/90.
  
  Posted by Stephen Ceideburg November 7 1990.
 




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Recipe ID 24622 (Apr 03, 2005)

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