Peel lotus root, discard both ends, and cut in 1/8-inch-thick slices. Place in cold water to prevent discoloring, but drain before cooking.
Bring a pan of water to boiling. Add lotus root and cook for 3 minutes. Lotus root should be crisp-tender. Drain, rinse with cold water, and drain again.
In a plastic bag, mix the soy, vinegar, sugar, salt, and sesame oil. Place drained lotus root in the bag and seal. Refrigerate, turning bag occasionally to distribute marinade, for at least 1 hour or as long as 8 hours.
To serve, arrange lotus root on a serving plate and pour over any remaining marinade.
44 calories, 1 grams fat, 9 grams carbohydrates, 1 grams proteinper serving. This recipe is low in fat.
This recipe is gorgeous and delicious. I've made it very spring for the past 3 years and the only way I've tweaked it was to double it and add some chili sesame oil in addition to the regular sesame. This year I may add cucumber as well. Love it!
Mar 30, 2010
Crossbonesette Member since: March 30, 2010
This recipe is easy, delicious and truly beautiful. The only thing I wish I had done differently is double the recipe. Perfect for warm spring days and I can see it being a hit on an appetizer plate in the summer too!