The quintessential summer vegetable is cucumber. Okay, maybe it’s tomatoes. Or corn on the cob. But the cucumber ranks pretty high on the list of vegetables I’ll eat almost any day of the summer. I like that they are light and refreshing and that they snap as you bite into them. They pair so well with so many things…like tomatoes and balsamic vinegar. Mint and yogurt. Fennel. Avocado. Chicken. Lamb. Spring rolls. So many possibilities. I’ll even use them as chip substitutes if I’m trying to be healthy (So that I can stock up on chocolate later in the day, of course…not lose weight. *Written while eating chocolate.*)
Light, refreshing, snappy.
Which means that I’ve found the cucumber’s long lost soul mate in the lotus root.
Yes, the lotus root. I showed you this amazing recipe for Salt ‘n’ Vinegar Lotus Root Chips three days ago. Do you remember? Maybe the thought of finding an Asian supermarket just for one medium-sized lotus root has deterred you from actually making that amazing appetizer yet.
So, I’ve decided to stuff you (well, this blog) with lotus root. Actually, two doesn’t count as stuffing, right? But, the good news is that now you have a reason to go to the Asian supermarket closest to you!
Because if you’re one of those people who likes to compensate for, say, frying up a batch of homemade lotus chips by whipping up a healthy salad, then this is a lotus root double whammy. First, make those chips. Then, gorge yourself with this cool, spicy lotus root salad!
Because eating the healthy dish totally compensates for enjoying the snack food. Yes it does. (Disclaimer: No it doesn’t. That doesn’t mean you shouldn’t do it though.;)
Please note that blanching the lotus root is a must. I forgot to do that the other day, and lotus root novice that I am, spit it out into the kitchen sink. Raw lotus root is unpleasantly bitter. Cooked lotus root is lightly sweet.
- Lotus Root:
- 1 medium sized lotus root
- 1 tablespoon vinegar
- Water to blanch
- 4 tablespoons vinegar from pickle juice, or rice vinegar, or apple cider vinegar
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon soy
- 2 tbsp water
- 3-5 pickled chilies (5=heat!)
- 2 cloves garlic, minced
- First wash, peel, and slice the lotus root. Soak in vinegar and cover in water for about five minutes. Bring a pot of water to a boil. Drain the vinegar water solution and add the lotus root. Boil for about five minutes. Drain.
- Meanwhile, prepare the dressing by combining all of the ingredients. If you don't have pickle juice you may use rice vinegar or apple cider vinegar. Remember, my pickle juice is just slightly sweet. If yours isn't make the dressing, taste and add a ½-1 teaspoon of sugar or honey to taste. Pour over the lotus root and let marinate, refrigerating until cold or ready to serve.
- Right before serving, take a handful of fresh cilantro and garnish.