Lotus Root Salad
Ingredients
- 200 gm lotus root, peeled and sliced thinly
Pickling Solution
- 3 tbsp white vinegar
- 3 tbsp sugr
- 125 ml water
Salad Dressing
- 1 tbsp fish sauce or to taste
- 1 tbsp soy sauce
- 1 tbsp Malaysaian palm oil
- 3 tbsp plum sauce
- Palm sugar to taste
- 1 tbsp orange juice
- Zest from 1 orange
- 100 gm chicken breasti cooked and shredded
- 5 kumquatsi quartered and seeds removed
- 3 tbsp roasted peanuts, chopped
- ½ cup corlander leaves
- ½ cup shredded spring onion
- 1 tbsp sesame seedsi toasted
Methods
To Pickle Lotus Root
Combine the vinager, sugar and water. Stir the disslove sugar. Add the lotus root and leave to pickle for 1 or 2 hours. Drain lotus root slices in a colander just before serving.
To Make Salad
In a bowl, combine dressing ingredients. Toss with lotus root slices and the rest of the ingredients. Adjust seasoning to taste. Serve immediately.
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