Fresh Lotus Root Salad
By Chef Ida Rodriguez


1 lbs. Lotus Root 
1 tablespoon Lemon Juice 
1/2 teaspoons Ginger 
4 tablespoon Sugar 
1 1/2 tablespoon Soy Sauce 
2 tablespoons White Vinegar 
1/2 tablespoon Sesame Oil 
1 tablespoon Coriander chopped 
Sesame Seeds (toasted) til desired 


Rinse lotus root with cold water. 

Trim and discard both ends of the bulb. 

With a vegetable peeler, pool the skin. 

Diagonally cut the root into 1/8 inch thick slices; immediately plunge slices into water with lemon juice. 


Put lotus root into a heat-proof bowl. 

Pour enough boiling water to cover; let sit for 5 minutes. 


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 root. 

Arrange on individual salad plates, garnish with sesame seeds. 

Serve chilled.