Korean Lotus Root Salad (Sweet and Sour Vinegar Soy Dressing)
Thinly sliced lotus root is blanched in vinegar water to keep its bright white color, then tossed in a sweet-and-sour dressing of soy sauce, vinegar, and sugar. The honeycomb cross-section of each slice traps seasoning in its holes, distributing flavor evenly with every bite. A finishing sprinkle of sesame seeds adds a toasted aroma that complements the crisp, snappy texture. Because the dish stays dry rather than releasing liquid, it holds up well in packed lunches without turning soggy.
Adjust Servings
Instructions
- 1
Peel and thinly slice lotus root; soak in acidulated water to prevent browning.
- 2
Blanch the lotus root in boiling water with a splash of vinegar for 3 minutes.
- 3
Drain in a colander and let cool.
- 4
Season with soy sauce, vinegar, and sugar; toss and sprinkle with sesame seeds.
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