Recipes

Lotus / Lilly Root Salad

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Nino Salvaggio
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Serves: 6

The edible rhizomes of Water Lilies, this dark ivory ‘water root’ is unusual in shape and texture resembling links of sweet potatoes or sausages, growing in strings up to a yard long under the water. Also known as lily root, it has a crisp, fibrous texture with a mild, distinctive flavor similar to that of an artichoke. Once separated from its flower, younger roots are peeled and eaten fresh in salads (Thailand). Larger, more mature roots are commonly stir-fried, stuffed and deep fried or simmered in a soup (China, Japan). The lotus root makes an attractive garnish. It may also be roasted, steamed, pickled, preserved in sugar or used for tempura. This recipe shows off its delicious raw taste tossed with colorful vegetables and lettuces. Enjoy!

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Ingredients

  • 1/2 lb. Lotus / Lilly Root, fresh, peeled
  • 2 cups Water with 1 Tbsp. Lemon Juice
  • 1/2 cup Carrot, cut in matchsticks
  • 1/2 cup Snow Peas, whole
  • 1/2 cup Baby Corn, whole
  • 1/2 cup Red Bell Pepper, cut in matchsticks
  • 1/2 cup Red Onion, sliced thin
  • 1 pkg. Nino’s A

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