Crispy Lotus Root Salad with Toasted Sesame Mayo Dressing
Lotus Root Salad with Sesame & Creamy Mayo Dressing: A Nutty and Refreshing Delight
Discover a light yet satisfying lotus root dish that’s perfect for enjoying in larger quantities without feeling heavy. This lotus root salad, also known as ‘yeon-geun kkae-muchim,’ offers a delightful crunch with its unique texture, enhanced by a rich and nutty sesame mayonnaise dressing. We’ve meticulously removed any bitterness, focusing on preserving that wonderful crispness. It’s a refreshing side dish or a healthy meal option. Let’s make this flavorful salad step-by-step!
Main Ingredients- 200g lotus root
- A small amount of broccoli (optional)
- 2 Tbsp vinegar (for blanching lotus root)
Nutty Sesame Mayo Dressing (Tablespoon Measurement)- 4 Tbsp sesame seeds (whole or toasted)
- 4 Tbsp mayonnaise
- 1.5 Tbsp sugar
- 0.3 Tbsp soy sauce (regular soy sauce)
- 1 Tbsp lemon juice
- A little milk (for thinning)
- 4 Tbsp sesame seeds (whole or toasted)
- 4 Tbsp mayonnaise
- 1.5 Tbsp sugar
- 0.3 Tbsp soy sauce (regular soy sauce)
- 1 Tbsp lemon juice
- A little milk (for thinning)
Cooking Instructions
Step 1
Begin by thoroughly washing the lotus root. Use a vegetable peeler to remove the skin, and trim off both ends for a clean start.
Step 2
Next, slice the peeled lotus root thinly, about 0.2 to 0.3 cm thick. If you have a mandoline slicer, it will make achieving uniform thinness much easier!
Step 3
For a touch of color, prepare some broccoli. If you have pre-blanched broccoli, cut it into small florets. (Tip: Even without broccoli, the lotus root salad is delicious on its own.)
Step 4
Sliced lotus root can oxidize and develop a slightly bitter taste. To prevent this and remove any inherent bitterness, soak the slices in a vinegar solution. In a bowl, combine 2 tablespoons of vinegar with water and let the lotus root slices soak for about 10 minutes. While they soak, we’ll prepare the dressing.
Step 5
The key to our dressing is freshly ground sesame seeds! Take your 4 tablespoons of sesame seeds (whole or toasted) and grind them into a fine powder using a mortar and pestle or a small food processor. Grinding them releases their wonderful nutty aroma and flavor.
Step 6
In a mixing bowl, combine the finely ground sesame seeds with 4 tablespoons of mayonnaise, 1.5 tablespoons of sugar, 0.3 tablespoons of soy sauce, and 1 tablespoon of lemon juice. Stir everything together until well combined and smooth. If the dressing seems too thick, gradually add a little milk until you reach your desired consistency – a slightly thinner consistency blends better with the lotus root.
Step 7
Now, let’s blanch the lotus root to achieve that perfect crispness! Bring a pot of water to a rolling boil over high heat. Once boiling, add 2 tablespoons of vinegar and the sliced lotus root. Blanch for just about 5 minutes; we want it tender but still firm.
Step 8
Immediately after blanching, drain the lotus root and rinse it under cold running water to stop the cooking process and cool it down rapidly. Thoroughly drain the lotus root, ensuring as much water as possible is removed. You can toss it with the dressing right away, or for an even fresher taste, store the drained lotus root in an airtight container in the refrigerator and mix with the dressing just before serving.
Step 9
Combine the desired amount of blanched lotus root with the prepared sesame mayo dressing and gently toss until everything is well coated. Your delicious lotus root salad is ready!
Step 10
You’ll likely have leftover lotus root and dressing, so feel free to portion out what you need and mix it just before serving. This helps maintain the crisp texture of the lotus root.
Step 11
This is a wonderfully refreshing Korean-style salad where the satisfying crunch of the lotus root harmonizes perfectly with the rich, nutty, and creamy sesame mayonnaise dressing. It’s a delight to eat!
Step 12
Enjoy this nutty lotus root and sesame salad – it’s so good you’ll keep reaching for more! Happy cooking!
