It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Fresh Lotus Root Salad
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- #64423
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 pound fresh lotus root
1/2 teaspoon grated fresh ginger
4 teaspoons sugar
1 1/2 tablespoon soy sauce
2 tablespoons white vinegar
1/2 tablespoon Asian sesame oil
1 tablespoon chopped fresh coriander
toasted black or white sesame seeds for garnish
directions
Rinse lotus roots 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 acidulated water. Drain.
Put lotus roots into a heat-proof bowl. Pour enough boiling water to cover and then let sit for 5 minutes. Drain. Rinse with cold water. Pat dry. Refrigerate until chilled.
For Dressing: In a bowl, combine thoroughly the ginger, sugar soy sauce, vinegar, sesame oil and coriander.
Put lotus root slices into a shallow bowl and pour dressing over lotus roots. Arrange on individual salad plates and garnish with sesame seeds. Serve chilled.
added by
thismommacooks
nutrition data
Nutritional data has not been calculated yet.
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