Vietnamese Lotus Root Salad
Growing up my mom has always made a variation of this salad with an array of fresh vegetables. Cabbage, papaya, lotus root, carrot, onion, scallions, mints, basil, Vietnamese coriander. I always recall her spending quite some time shredding and finely mincing the vegetables. She would also add some thinly sliced cooked pork, shredded chicken and/or shrimp.
When I make this salad for myself, I tend to use whichever vegetables I have on hand along with a few core vegetables. And, I don’t always add meat because sometimes you just want a pure vegetable salad as a side dish.
If you haven’t used the jarred lotus root before, essentially it comes brined in a jar. You will have to drain off the brine before using it. I like to slice them and then squeeze out the excess water in otherwise your salad will be a tad watery at the end.
This salad is perfect for those hot summer days. It’s very refreshing and has the perfect combination of sweet, salty and sourness. Feel free to add vegetables to your liking but don’t skip out on the herbs. They really make the dish pop.
Vietnamese Lotus Root Salad
Recipe details
- 4 Servings
- Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min
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