The weather was unusually warm this long weekend in Toronto. So instead of the routine roasted winter veggies I make in large batches, I thought I’d make something refreshing for a change.
There’s a folk saying that the lotus plant is full of treasures. Lotus seeds can be made into paste and used as a filling for sweet pastries. Lotus root on the other hand is low carb root vegetable that’s most commonly stir fried or made into lotus root meat patties.
This simple cold salad is so very refreshing and easy to put together.
- lotus root, 1-2 segments
- cilantro, 2 sprigs
- soy sauce, 1 tbsp
- sesame oil, 1 tbsp
- sugar, 1 tsp
- chili flakes, a pinch
- rice vinegar, 1 tbsp
- cut lotus root into thin slices
- bring water to a boil and boil lotus root for 3 min
- drain and let cool
- mix sauce together and drizzle over cooled lotus root