Vietnamese Lotus Root Salad

Ingredients

• 1 pound fresh lotus root
• ½ cup roasted unsalted peanuts, roughly crushed
• 1 cup fresh cilantro leaves
• ¾ cup fresh mint leaves
• ½ cup fresh Thai basil leaves (or additional mint)
• 1 whole red Thai chili, thinly sliced
• 3 tablespoons unseasoned rice vinegar
• 2 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 1 teaspoon granulated sugar
• 2 tablespoons water
• 1 whole garlic clove, minced

Instructions

1. 1

   Prepare the lotus root: Using a vegetable peeler or knife, remove the thin brown skin from 1 pound of fresh lotus root. Once peeled, slice the lotus root crosswise into thin rounds — about 1/8 inch thick — using a sharp knife or mandoline. You'll see beautiful rings inside.

2. 2

   Cut the lotus slices into thin matchsticks about 2 inches long, placing them in a bowl of cold water as you work — this prevents them from discoloring and keeps them crisp.

3. 3

   Make the dressing: In a small bowl, whisk together 3 tablespoons unseasoned rice vinegar, 2 tablespoons fresh lime juice, 1 tablespoon fish sauce, 1 teaspoon granulated sugar, 2 tablespoons water, and 1 minced garlic clove. Taste it — you should smell equal parts sour and salty, with a slight sweetness. Adjust if needed.

4. 4

   Drain the lotus root thoroughly in a fine-mesh strainer, shaking gently to remove excess water. Pat dry with a clean kitchen towel — you want them crisp, not wet.

5. 5

   In a large serving bowl, combine the drained lotus root with the dressing and toss gently to coat. Let it sit for 2-3 minutes so the lotus absorbs the flavors, but not longer or it will become soft.

6. 6

   Strip the leaves from 1 cup fresh cilantro, 0.75 cup fresh mint, and 0.5 cup fresh Thai basil (if using). Roughly tear any larger leaves. Thinly slice 1 red Thai chili, removing seeds if you prefer less heat.

7. 7

   Add the fresh herbs and sliced chili to the bowl and toss gently to combine — don't mix too vigorously or the herbs will bruise and turn dark. Scatter 0.5 cup roughly crushed roasted unsalted peanuts over the top just before serving. Taste and add more lime juice, fish sauce, or sugar if needed.

8. 8

   Serve immediately in a shallow bowl or on a platter while the lotus root is still crisp and the herbs are fragrant.

Tools you’ll need

• vegetable peeler or knife
• sharp knife or mandoline
• large bowl
• small bowl
• whisk
• fine-mesh strainer
• clean kitchen towel
• cutting board
• large serving bowl

More recipes like this

• 

  Nürnberger Bratwurst with Sauerkraut

  25 min

• 

  Tahini Buddha Bowl

  25 min

• 

  Crispy Chicken Chalugas with Quick Lime Crema

  45 min

• 

  Southern Quick-Pickled Green Tomatoes

  50 min