1 lb fresh lotus root
1/2 tsp grated fresh ginger
4 tsp sugar
1 1/2 tbsp soy sauce
2 tbsp white vinegar
1/2 tbsp asian sesame oil
1 tbsp chopped fresh coriander
1 toasted black or white sesame seeds, for garnish
A Recipe for
Fresh Lotus Root Salad
To him who overcomes, I will give the right to eat from the tree of life, which is in the paradise of God. |
| Rev. 2:7 |
Food, one assumes, provides nourishment; but Americans eat it fully aware that small amounts of poison have been added to improve its appearance and delay its putrefaction. |
| John Cage |
We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. |
| Alfred E. Newman |
This Recipe for Fresh Lotus Root Salad is one of thousands in the Recipes-to-go Asian Cookbook.
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
If you enjoy this Fresh Lotus Root Salad Recipe - you should enjoy the recipe collections you can find on the websites below:
Health food makes me sick. |
| Calvin Trillin |
Bread and butter, devoid of charm in the drawing-room, is ambrosia eating under a tree. |
| Elizabeth Russell |
This is a recipe for Fresh Lotus Root Salad from the recipe cookbook of Recipes-to-go (Asian)
Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime. |
| Edward Abbey |
Worries go down better with soup. |
| Jewish Proverb |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat. |
| Robert Fuoss |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
Other things are just food. But chocolate's chocolate. |
| Patrick Skene Catling |
If you haven't tried fresh lotus roots do yourselves a favor and pick
up some from an Oriental market. They look like nothing so much as
strings of vegetable sausages a few inches long and about three
inches in diameter. The flavor is somewhat reminiscent of a water
chestnut as is the texture++very fresh, crisp and good. When sliced,
they have an intriguing, lacy cross section that comes from air
channels in the root. Lotus root is also available canned and it's
not bad++not as good as fresh, but quite acceptable. They can better
than water chestnuts and retain more of the characteristics of the
fresh root than do water chestnuts. Lotus roots make a nice addition
to soups too.
BTW, it's considered bad form by Asian grocers to break up the hands
of roots. They're not that expensive and you'll probably use all you
buy anyway.
Rinse lotus roots with cold water. Trim and discard both ends of the
bulb. With a vegetable peeler, pool the skin. Diagonally cut thee
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; let sit for 5 minutes. Drain. 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 roots. Arrange on individual
salad plates, garnish with sesame seeds. Serve chilled.
Serves 8.
San Francisco Chronicle, 11/6/90.
Posted by Stephen Ceideburg November 7 1990.
Serves: 8
Fresh Lotus Root Salad Recipe brought to you by Recipes To-Go