Crispy Lotus Root Salad
Crunchy lotus root tossed with fresh herbs, lime, and fish sauce in a bright, tangy Vietnamese salad. Ready in 15 minutes—no cooking required.
- Total time
- 15 min
- Servings
- 2
- Calories
- 68
- Protein
- 2g
Ingredients
- 1 medium root, ~8 oz lotus root (fresh)
- 2 tbsp fish sauce
- 1 whole lime (juiced)
- 1 tsp granulated sugar
- ½ cup, packed fresh herbs (mint, cilantro, Thai basil, chopped)
- 1 whole red chili (thinly sliced)
Instructions
- 1
Peel the lotus root and slice it into very thin rounds (use a mandoline if you have one). Soak in cold water for 2 minutes to prevent browning.
- 2
Drain the lotus root and pat dry with paper towels. Spread on a clean kitchen towel or paper towels.
- 3
In a small bowl, whisk together fish sauce, lime juice, sugar, and 2 tbsp water until sugar dissolves.
- 4
Toss the dried lotus root with the dressing until evenly coated. Let sit 2 minutes so it stays crispy.
- 5
Fold in the fresh herbs and scatter the red chili on top. Serve immediately while lotus root is still crunchy.
Tools you’ll need
- mandoline or sharp knife
- small bowl
- whisk
- paper towels or clean kitchen towel
- serving bowl or plate
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