½ lb of Lotus Root, (washed, peeled, thinly sliced and blanched in boiling water for 1 minute)
2 cloves garlic, minced
1 scallions, finely chopped
large bunch of cilantro, finely chopped
½" piece of ginger, peeled and finely minced
1 tbsp soy sauce
½ tbsp black vinegar or rice vinegar
¼ tsp sugar
1 tbsp Lao Gan Ma (or favorite Chili Crisp or Oil)
Instructions
Take a peeler and peel the lotus root.
Using a sharp knife slice crosswise into thin pieces (1/4" thick) to reveal its lace like cross section.
Carefully rinse the slice iin cold water to removes the starchiness. This step makes it more crunchy (you may see some purple color - this is just normal oxidation)
Bring a pot of water to boil and blanch the lotus root for 1 minute. Drain and soak in cold water to stop it from cooking.
In a separate bowl, add all the other ingredients. Mix, taste and adjust seasoning. You can serve immediately or keep in fridge for several days.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2023/02/19/spicy-chinese-lotus-root-salad-%e5%87%89%e6%8b%8c%e8%84%86%e8%97%95-vegan/