Lotus Root and Perilla Seed Salad recipe - ingredients, nutrition and when to eat it
Thinly sliced lotus root is tossed with ground perilla seeds and mayonnaise for a nutty salad.
Thinly sliced lotus root is tossed with ground perilla seeds and mayonnaise for a nutty salad. Its crisp texture and creamy dressing make it a nice side dish or lunchbox addition.
Vegetables · 20 minutes to cook
Nutrition (per 128.3g serving): 220.1 kcal · protein 3.6g · carbohydrate 20.8g · fat 14.1g · sodium 207.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Avoid boiling the lotus root for too long to keep it crisp.
Tips: Drain the boiled lotus root well so the dressing doesn’t get watery.
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Ingredients (1 serving)
- Lotus root — 100 g
- Ground perilla seeds — 1 Tbsp
- Mayonnaise — 1 Tbsp
- Vinegar — 1 tsp
- Salt — 0.3 g