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.
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