Crisp and Savory Lotus Root Salad
A crisp salad side dish of blanched lotus root tossed with a freshly ground sesame and black sesame mayonnaise dressing.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dish harmonizes the signature crisp texture of thickly sliced, blanched lotus root with the nutty richness of freshly ground sesame dressing. Draining the vinegar-blanched lotus root thoroughly ensures the dressing clings tightly instead of slipping off. It comes together easily with simple, everyday ingredients.
- Servings
- 2–3 servings
- Cook time
- 3 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Lotus root1/2, 200 g
Sauce
- Toasted sesame seeds1 tbsp
- Black sesame seeds1 tbsp
- Mayonnaise3 tbsp
- Vinegar2 tbsp
- Sugar1/2 tbsp
- Honey1/2 tbsp
- Salt1/5 tsp
- Depending on size, peeled lotus root can be halved lengthwise before slicing or sliced whole. Slice to a thickness of about 4–5 mm so it is not too thin, preserving its texture.
- If you are not cooking it within 5 minutes, submerge it in cold water mixed with 1–2 tbsp of vinegar to prevent browning.
- It is also wonderful made with dried fruit or nuts mixed in.
Steps
This is 1/2 of a plump lotus root, weighing 200 g after peeling and trimming.
Depending on the size, peeled lotus root can be halved lengthwise before slicing or sliced whole round.
I sliced it to a thickness of about 4–5 mm so it is not too thin for good texture,
though you can slice it thinner to your liking.
If you are not cooking it within 5 minutes, submerge it in cold water with 1–2 tbsp of vinegar
mixed in to prevent browning.
Add 1 tbsp of vinegar to rolling boiling water and blanch the lotus root for 2–3 minutes.
If sliced thin, 1 minute will be plenty.
Drain in a sieve to remove moisture and let cool.
Add the toasted sesame seeds and black sesame seeds for the dressing
and grind them in a mortar or blender.
Add mayonnaise, vinegar, sugar, honey, and salt, then mix thoroughly.
Adjust the sweetness or tanginess to your taste.
Drizzle the dressing over the lotus root once moisture and heat are drained,
then serve.
Ppunwife's tips
- It is best not to make the sesame dressing too thin or watery.
- Draining the moisture thoroughly from the lotus root allows the sauce to cling nicely, making it easy to pick up and eat.
- For a salad, slicing it slightly thick gives it the perfect texture.
- Try using this dressing on broccoli as well.
FAQ
How do I prep lotus root to prevent browning?
If not cooking immediately after peeling, submerge it in cold water mixed with 1–2 tbsp of vinegar to keep it from discoloring.
How long should lotus root be blanched in boiling water?
For slices 4–5 mm thick, blanch for 2–3 minutes in boiling water with 1 tbsp of vinegar added. If sliced thinner, blanch lightly for about 1 minute before removing.
Are there other ingredients or variations that work well with this salad?
You can add dried fruit or nuts to taste, and the nutty sesame dressing can also be tossed with blanched broccoli.
What is the key to getting the dressing to coat the lotus root well?
Drain all moisture and heat completely from the blanched lotus root, and make sure the sesame dressing is not too thin so that it clings firmly without sliding off.
