Lotus Root and Edamame Salad

local_grocery_store Ingredients

• 1 lotus root, peeled and sliced into thin rounds (approx. 300g)
• 1 cup frozen edamame beans, thawed

restaurant_menu Method

1. 1.Bring a pot of salted water to a boil and blanch the lotus root slices for 2-3 minutes, until tender but still crisp. Drain and rinse with cold water to stop the cooking process.
2. 2.In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, and garlic until well combined.
3. 3.In a large bowl, combine the lotus root slices, edamame beans, and scallions. Drizzle with the dressing and toss to coat.
4. 4.Sprinkle with toasted sesame seeds and serve immediately.

lightbulb_outline Tips

• chevron_rightYou can find lotus root in Asian grocery stores or well-stocked supermarkets. If you can't find it, you can substitute with jicama or water chestnuts.
• chevron_rightMake sure to blanch the lotus root until it is tender but still crisp. Overcooking will result in mushy lotus root slices.