Recipe: Jan’s Excellent Lotus Salad

From Jan Hancock
Visitor Centre volunteer at Tourism Vancouver

The season for fresh lotus root is March and September. Keep it cool – and it bruises easily! Remove the skin and discard bridges, head, and tail.

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Salad Ingredients

Lotus root
1 tsp. vinegar
Salt
1 green onion
Green beans
Orange peel
Bell peppers
Carrots
Cranberries
Sesame seeds
Sesame oil

Marinade Ingredients

2 tbsp. vinegar
2 tbsp. pineapple juice

Directions

Day 1
The lotus root needs to be marinated overnight:

Remove lotus root skin with a peeler, slice into 1/8 – 1/4 inch slices. Soak immediately in cold water with vinegar.

Add drained lotus to boiling slated water. Remove once water has reached its second boiling. Blanche lotus in ice cold water, then marinate overnight.

Day 2

Chop the green onion, green beans, orange peel, peppers and carrots very small. Remove the lotus from marinade. Mix together with sesame oil and add cranberries and sesame seeds.