.svg)
Sign Up for new Healthy Recipes
Introduction
Originating from the lush Mekong Delta region of Vietnam, this lotus root and herb salad embodies the essence of Vietnamese cuisine. Lotus, revered as a symbol of purity in Vietnamese culture, has been a staple in local diets for centuries. This salad traditionally served during the sweltering summer months, offers a cooling respite from the heat while showcasing the abundance of fresh produce in the region. The delicate balance of sweet, sour, and savory flavors in the dressing is a testament to the Vietnamese culinary philosophy of achieving harmony in every dish.
Ingredients
• 200g lotus root, thinly sliced and soaked in water with a splash of vinegar
• 1 medium carrot, julienned
• 1/2 cucumber, seeded and julienned
• 1 cup bean sprouts, rinsed and drained
• 1/4 cup fresh mint leaves, roughly torn
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup roasted peanuts, roughly chopped
• 2 tablespoons fish sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon palm sugar or brown sugar
• 1 clove garlic, minced
• 1 small red chili, finely chopped (optional)
• 2 tablespoons neutral-flavored oil (such as vegetable or grapeseed oil)
Step 1:
Drain the soaked lotus root slices and pat dry with a clean kitchen towel.
Step 2:
In a large mixing bowl, combine the lotus root slices, julienned carrot, cucumber, and bean sprouts.
Step 3:
Add the torn mint leaves and chopped cilantro to the bowl.
Step 4:
In a small bowl, whisk together the fish sauce, lime juice, rice vinegar, palm sugar, minced garlic, and chopped chili (if using) until the sugar dissolves.
Step 5:
Slowly whisk in the neutral-flavored oil to emulsify the dressing.
Step 6:
Pour the dressing over the salad ingredients and toss gently to combine.
Step 7:
Sprinkle the chopped peanuts over the salad just before serving.
Q: Can I prepare this salad in advance?
A: It's best to prepare the components separately and assemble just before serving to maintain crispness. You can slice the vegetables and make the dressing up to a day ahead.
Q: What can I use instead of lotus root?
A: If lotus root is unavailable, you can substitute with thinly sliced jicama or water chestnuts for a similar crunchy texture.
Q: Is this salad gluten-free?
A: Yes, this salad is naturally gluten-free. Just ensure your fish sauce is gluten-free, as some brands may contain wheat.
• If lotus root is unavailable, you can substitute with jicama or water chestnuts for a similar crunchy texture.
• For a vegan version, replace fish sauce with soy sauce or a vegan fish sauce alternative.
• Adjust the amount of chili to your preferred level of spiciness.
• To save time, you can use pre-sliced lotus root, often found in Asian grocery stores.
• This salad is best served immediately after preparation to maintain its crunch.
Divide the salad among four plates and serve immediately to enjoy the fresh crunch of the vegetables.
This salad is best consumed immediately. If needed, store undressed components separately in airtight containers in the refrigerator for up to 24 hours. Dress just before serving.
Prepare the dressing while the lotus root is soaking to save time. Chop all vegetables before assembling to ensure quick and easy mixing.
- Soak the lotus root in vinegar water to prevent discoloration.
- Taste and adjust the dressing before adding to the salad to ensure balanced flavors.
- For extra crunch, add the bean sprouts and peanuts just before serving.
For a heartier meal, add grilled shrimp or chicken. For a vegan version, substitute fish sauce with soy sauce or vegan fish sauce alternative.
Serve with a cold Vietnamese iced coffee or a light lager beer for a refreshing meal.
Best in spring and summer when fresh herbs are abundant
Contains peanuts and fish (in fish sauce). May contain traces of soy depending on the brand of fish sauce used.
