Vietnamese Lotus Root Salad

4 Servings
30 min

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.

Recipe details

  • 4  Servings
  • Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min
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Ingredients


  • 1 carrot, finely sliced
  • 6-8 radishes, finely sliced/shaved
  • 1 jar brined lotus root, drained, sliced
  • 2 scallions, finely sliced
  • 1 English cucumber, seeds removed, finely sliced
  • 1-1.5 cups mint, Thai basil, Vietnamese coriander
  • 1/2 red bell pepper, finely sliced
  • 1 cup micro greens or finely sliced/shredded cabbage
  • Dozen cooked shrimp, sliced in half

Dressing

  • 1/4 cup fish sauce
  • 1/4 cup granulated sugar
  • 1 tbsp water
  • 1 garlic clove, finely minced
  • juice of half a lime
  • 1 red chili, finely sliced (omit if you don’t want it spicy)

Instructions


For the salad, layer all of the different vegetables in a bowl ending with the shrimp on top as it makes for a prettier presentation.
For the dressing, combine all of the ingredients together and stir until the sugar has dissolved.
There is no need to dress the salad in advance. When you are ready to eat, pour the dressing over, toss and serve.

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