Lotus & ginger salad (halloween special)
Try our spooktacular Lotus & Ginger Salad, a bewitching combination of crisp lotus root and zesty ginger, perfect for adding a touch of frightful flavor to your Halloween festivities.
Ingredients:
- 4 pieces dried wood-ear mushroom
- 1 "section" of lotus root (about 200g)
- 1 carrot
- 2 1/2 teaspoons clear rice vinegar
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon Chinese sesame oil
- 2 teaspoons worth of fresh ginger, peeled
- 1 sprig spring onion, sliced thinly and diagonally
Instructions:
- Place the dehydrated wood-ears in a bowl and pour boiling water over them to soak for at least half an hour.
- Prepare the dressing in your salad bowl (or in a separate small bowl if using a flat serving dish): mix together the clear rice vinegar, sugar, salt, and sesame oil, then finely grate the ginger into the mixture using a grater. Set it aside.
- Peel the lotus root, remove the ends, and thinly slice it into coins about 2mm thick. Cut the carrots diagonally into slices of the same thickness and diameter as the lotus root. Boil a large pot of water with 2 tsp of salt.
- Fill another pot or bowl with cold water and keep it next to the boiling pot. Quickly blanch the lotus root and carrot slices in the boiling water for two minutes, then transfer them to the cold water using a slotted spoon. Drain, rinse with more cold water, and let them drain in a colander.
- Squeeze out the water from the wood ears, tear them into smaller pieces, and mix them with the drained lotus root and carrots in the salad bowl with the dressing. Mix well to ensure everything is coated. Taste the dish and add more salt if needed.
- Transfer the salad to your spookiest serving platter (or keep it in the salad bowl) and garnish with sliced spring onions.
- Recommended greens for the salad: frisée, radicchio (for an extra eerie touch), and baby beet greens.
Summary:
- Calories: 223 kcal
- Fat: 5 g
- Protein: 7 g
- Carbs: 41 g
- Potassium: 1358 mg
- Magnesium: 55 mg