Lotus Stem Salad
Recipe GLPRb2bc80df8825d5
A fresh and vibrant Southeast Asian salad featuring tender lotus stems tossed in a zesty lime and fish sauce dressing with a subtle heat from Thai chiles. Light, refreshing, and bursting with bright flavors.
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Ingredients
1 1/2 tablespoons fish sauce
1 tablespoon sugar
3 tablespoons fresh lime juice
1-2 Thai chiles, stemmed and finely chopped
1 1/2 pounds fresh lotus stems, cleaned and sliced thin
Fresh cilantro leaves for garnish
Directions
In a small bowl, combine the fish sauce, sugar, fresh lime juice, and finely chopped Thai chiles. Stir until the sugar dissolves completely, creating a balanced dressing with salty, sweet, sour, and spicy notes.
Clean the lotus stems under cool running water, scrubbing gently to remove any dirt. Peel away the outer layer if needed and slice thinly into rounds or half-moons, about 1/8 inch thick.
Blanch the sliced lotus stems in boiling water for 2-3 minutes until they become tender but still maintain a slight crunch. Drain well and rinse under cold water to stop the cooking process.
Place the cooled lotus stems in a large mixing bowl and pour the prepared dressing over them. Toss gently to coat all the stems evenly with the dressing.
Let the salad rest for 5-10 minutes to allow the flavors to meld, then taste and adjust the balance of salty, sour, and spicy to your preference.
Transfer to a serving platter and garnish with fresh cilantro leaves. Serve chilled or at room temperature as an appetizer or side dish.
