Lotus Root and Yuzu Salad recipe - ingredients, nutrition and when to eat it
A bright, refreshing salad of crisp-blanched lotus root with a yuzu marmalade dressing.
A bright, refreshing salad of crisp-blanched lotus root with a yuzu marmalade dressing. It makes a lovely winter side dish and also pairs well with a light lunch or dinner.
Salads & light · 15 minutes to cook
Nutrition (per 542g serving): 187.2 kcal · protein 2.5g · carbohydrate 30.9g · fat 6g · sodium 424.9mg
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: Blanch the lotus root for only 3–4 minutes, as cooking it too long will reduce its crunch.
Tips: Drain the blanched lotus root well so the dressing does not become watery.
Tips: Adjust the amount of vinegar little by little based on the sweetness of the yuzu marmalade.
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Ingredients (1 serving)
- Lotus root — 100 g
- Yuja marmalade — 1.3 Tbsp
- Vinegar — 2 tsp
- Olive oil — 1 tsp
- Soy sauce — 1 tsp
- Toasted sesame seeds — 1 tsp
- Water — 2 cup