Lotus Root Salad

Submitted by TraMi Nguyen

Ingredients

2-3 Handfuls of Pickled Lotus Root

1.5 Cups of Pickled Daikon

1.5 Cups of Pickled Carrot

2 Cups of Boiled Shrimp

Bunch of cilantro (adjust to taste)

Bunch of mint (adjust to taste)

3 tbsp. Roasted Peanuts

3 tbsp. Fried Shallots or Asian Dried Onion

5 tablespoons filtered water

2 tablespoons sugar

2 tablespoons fish sauce

½-1 tablespoon lime juice, to taste

Finely minced garlic and chili, to taste

Step 1: Lightly rinse and drain all the pickled ingredients

Step 2: Halve the lotus roots lengthwise and diagonally cut into bite size pieces, approx 2 in. long

Step 3: Slice the carrot and daikon to match the lotus root, if need be

Step 4: Chop the fresh herbs (not too fine) and combine with the pickled ingredients in a medium bowl

Step 5: Mix together the water, sugar, fish sauce, lime juice, garlic, and chili in a separate bowl. Make sure all the sugar dissolves

Step 6: Half the boiled shrimp lengthwise

Step 7: Assemble the salad bowl by topping it with the shrimp

Step 8: Generously sprinkle roasted peanuts and fried shallots on top

Step 9: Pour the fish sauce dressing on top as desired. Save (if any) leftovers in a glass jar

Step 10: Enjoy!

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