Lotus Root Salad

Prep: 20 minutes | | Servings: 2


For Salad

2 lotus roots, peeled and sliced

½ daikon/radish, peeled and thinly sliced

2 tsp sesame oil

2 tsp minced garlic

For Dressing

1 medium onion, thinly sliced

2 tsp soy sauce

½ inch galangal, cut in julienne

3 kaffir lime leaves

2 thai red chillies, chopped

1 lime juice vinegar

2 tsp vinegar

For Garnish

Coriander sprig

4 spring onions, chopped

¼ cup peanuts, roasted and crushed

1 tsp sesame oil

2 tsp coconut milk

1 tsp chili oil

30 gms rice noodles, fried crisp


  • Boil water in a pan, add the peeled and sliced lotus roots in it and cook for 2 minutes.
  • Remove from boiling water and transfer to ice cold water.
  • Pat dry the lotus root and set aside till in use.
  • Meanwhile, prepare the dressing for the salad.
  • Add onions, soy sauce, galangal, kaffir lime leaves, thai red chillies, lime juice and vinegar to a bowl. Mix well and set aside till in use.
  • Heat sesame oil in a pan, add garlic and fry.
  • Mix lotus root and radish in a bowl, pour the fried garlic and oil from top, pour the prepared dressing and toss well.
  • Garnish with coriander sprig, spring onions, roasted peanuts, sesame oil, coconut milk, chili oil and rice noodles.
  • Serve immediately