Carrot and Lotus Root Salad
Ingredients(Servings: 4)
Directions
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Peel the carrot, cut into long, thin strips. Peel the lotus root, cut into thin, round pieces. Dip in vinegar water, scoop away any scum. Quickly boil, wipe dry. Cut the perilla into long, thin strips.
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Mix together (A) very well, forming the dressing.
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Dress the sliced carrot and lotus root.
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Serve in a bowl, dress by sprinkling on the perilla.
Cooking Basics
Lotus root - rounds
Remove the skin of the lotus root, place it in water, and slice at consistent widths from end to end.
Lotus root - soaking in water
Since cut lotus root turns brown once it comes into contact with air, once peeled quickly rinse under cold water, and after cutting up, place into cold water for 5 to 10 minutes. Some recipes suggest soaking in "vinegared water" (water will some vinegar added to it), however regular cold water is sufficient.
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