Lotus root is one of those odd vegetables I often breezed past at Asian markets in the US because I didn't know what to do with it. Here in Japan, it's a popular vegetable that's available for most of the year, and it's super versatile.
Although it's technically a rhizome (like ginger), it can be prepared like most root vegetables. It's great in stews, roasted in the oven, or even deep fried. But my favorite way to enjoy it is to lightly boil it so that it retains its crisp texture and use it in a salad.
It has a crispy texture like water chestnut or jicama and a slightly sweet taste. The holes add a fun visual element to salads and create extra surface area for dressings to cling to. Paired with vibrant green snow peas and a nutty ginger dressing, it's a vivid combination of textures and tastes and has been a regular side dish on our table this winter.
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Units
Ingredients
- 200 grams lotus root
- 50 grams snow peas trimmed
- 1 teaspoon toasted sesame oil
- ½ teaspoon rice vinegar
- ½ teaspoon ginger juice
- ¼ teaspoon salt
- White pepper to taste
Instructions
- Prepare a bowl of acidified water by adding vinegar, lemon juice, or citric acid to a bowl of cold water. It should be pretty sour.
- Peel and slice the lotus root into 1/16-inch thick slices and add it to the bowl of acidified water to keep the lotus root from discoloring.
- Bring a large pot of well-salted water to a boil and add the lotus root. Let the water return to a full boil and cook the lotus root for another 1 minute. Add the snow peas during the last 20 seconds.
- Drain and vegetables well and then add them to a bowl. Add the sesame oil, vinegar, ginger juice, salt, and white pepper and toss to coat evenly.
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