Courtesy of  The 30 Minute Vegan’s Taste Of The East cookbook.

A recipe from the popular vegan cookbook by vegan, vegetarian and raw food chef and author Mark Reinfeld.

Lotus Root Salad

The root of the majestic lotus flower, prevalent throughout South and East Asia, is perhaps equally captivating in the culinary world – as far as unique shapes go. When you slice the root, an intricate, mosaic pattern is revealed. It is crispy, slightly starchy and slightly sweet in flavor. Serve on a bed of thinly sliced Napa cabbage and grated purple cabbage for a colorful presentation.

Serves 4 to 6

• 1 large lotus root, peeled and thinly sliced (about 2 cups)(see box)

• 1 carrot, peeled into thin ribbons, or sliced thinly on the diagonal

• 1/4 cup diced red bell pepper

• 1/4 cup thinly sliced green onion

• 2 tablespoons peeled and minced ginger

• 2 tablespoons freshly squeezed lemon or orange juice

• 1 tablespoon rice vinegar

• 2 tablespoons water

• 2 tablespoons of sesame oil or 2 tablespoons of water for an oil-free version

• 1/4 teaspoon sea salt or to taste

• 1/8 teaspoon ground black pepper

• pinch crushed red pepper flakes

• 1/2 teaspoon 5-spice powder, optional

Instructions

1. Place all of the ingredients in a large mixing bowl and gently mix well.

2. Allow to marinate, tossing occasionally, until ready to serve. The longer the dish has to marinate the more flavorful and harmonious your dining experience will be.

Chef’s Tips and Tricks

Lotus root contains a lot of fiber, which can be a bit starchy and slightly bitter Here is a tip for working with this fascinating ingredient. Peel the root, slice, and place it in a bowl of water with a few drops of vinegar to prevent discoloration. We actually enjoy the root in its raw form. However, to remove some of the bitterness, you can steam the root for 5 minutes, or boil it for a few minutes in the water with vinegar.

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Lotus Root Salad – A free recipe from The 30 Minute Vegan’s Taste Of The East Cookbook by Mark Reinfeld.

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