Crunchy Lotus Root and Black Sesame Salad
Your Guide to Delicious Lotus Root: The Lotus Root Black Sesame Salad
Hello! This is Lee-Geupsik, your school lunch recipe expert. Today, we’re making a lotus root salad that’s both crispy and nutty. This salad is sure to be a crowd-pleaser, offering a delightful texture and savory flavor that few can resist. Give it a try! Let’s get cooking!
Main Ingredients (Serves 60)- Lotus Root 3kg
- Red Cabbage 200g
Black Sesame Dressing- Black Sesame Seeds 500g
- Mayonnaise 500g
- Salt 100g
- Sugar 300g
- Vinegar 100ml
- Black Sesame Seeds 500g
- Mayonnaise 500g
- Salt 100g
- Sugar 300g
- Vinegar 100ml
Cooking Instructions
Step 1
First, wash the lotus root thoroughly under running water. If there’s any peel, carefully remove it using a peeler.
Step 2
Slice the peeled lotus root thinly, about 0.2 to 0.3 cm thick. If they’re too thick, they’ll take longer to cook, and if they’re too thin, they might lose their satisfying crunch. Aim for a consistent, moderate thickness.
Step 3
Wash the red cabbage clean, then slice it thinly into shreds. Soak the shredded cabbage in cold water for a short while. This step helps to remove any strong raw flavor and brightens the cabbage’s vibrant color.
Step 4
Blanch the sliced lotus root in boiling water with a little bit of vinegar added. The vinegar helps to maintain the lotus root’s crisp texture. Cook for about 5 to 7 minutes, then drain well.
Step 5
Once the blanched lotus root has cooled and its water is drained, place it in a large bowl with the shredded red cabbage. Add all the dressing ingredients: ground black sesame seeds (prepared by grinding them), mayonnaise, salt, sugar, and vinegar. Mix everything together gently until well combined and the flavors have melded beautifully. Your delicious Lotus Root Black Sesame Salad is ready to serve!
