Ingredients
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1 medium lotus root, peeled and thinly sliced lotus root1 medium lotus root, peeled and thinly sliced
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1 green mango, julienned green mango1 green mango, julienned
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1 medium carrot, julienned carrot1 medium carrot, julienned
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1/2 cup fresh mint leaves mint leaves1/2 cup fresh mint leaves
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1/2 cup fresh cilantro leaves cilantro leaves1/2 cup fresh cilantro leaves
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1/4 cup fresh Thai basil leaves (optional) thai basil leaves1/4 cup fresh Thai basil leaves (optional)
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1/2 small red onion, thinly sliced red onion1/2 small red onion, thinly sliced
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1 small red chili, thinly sliced (optional) red chili1 small red chili, thinly sliced (optional)
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2 tablespoons roasted sesame seeds roasted sesame seeds2 tablespoons roasted sesame seeds
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2 tablespoons roasted shallots (store-bought or homemade, optional) roasted shallots2 tablespoons roasted shallots (store-bought or homemade, optional)
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1/4 cup lime juice (about 2 limes) lime juice1/4 cup lime juice (about 2 limes)
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2 tablespoons coconut sugar or maple syrup coconut sugar2 tablespoons coconut sugar or maple syrup
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2 tablespoons vegan fish sauce or soy sauce vegan fish sauce2 tablespoons vegan fish sauce or soy sauce
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1 clove garlic, minced garlic1 clove garlic, minced
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1 teaspoon sea salt sea salt1 teaspoon sea salt
Directions
This salad is best enjoyed fresh and chilled. For extra crunch, keep the lotus root slices in ice water before assembling. Adjust the chili to your spice preference, and swap Thai basil for more mint or cilantro if unavailable. If lotus root is unavailable, substitute with thinly sliced jicama or cucumber for similar crunch. For a protein boost, add baked tofu or edamame.
Steps
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1
Done
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Peel and thinly slice the lotus root. Soak slices in cold water with a splash of lime juice for 10 minutes to prevent browning, then drain. |
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2
Done
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Julienne the green mango and carrot. Place in a large mixing bowl. |
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3
Done
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Add the drained lotus root, fresh herbs (mint, cilantro, Thai basil), sliced red onion, and chili to the bowl. |
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4
Done
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In a small bowl, whisk together lime juice, coconut sugar (or maple syrup), vegan fish sauce (or soy sauce), minced garlic, and sea salt until well combined. |
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5
Done
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Pour the dressing over the salad. Toss gently to coat all ingredients evenly. |
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6
Done
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Transfer to a serving platter. Sprinkle roasted sesame seeds and roasted shallots on top. |
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7
Done
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Serve immediately for the freshest crunch. |
