Lotus Hearts Salad
|
Image
|
Prep Time:
Cooking Time: Servings: 6 |
|
|
Lotus Hearts Salad Recipe. Cool, crunchy, colorful, and tangy. Escape the doldrums of the salad bar and try this exciting Vietnamese salad. Each bite is full excitement.
|
||
Be The First To Review This RecipeIngredients
| water | 3 cups | |
| rice vinegar | 1 cup | |
| sugar | 1/3 cup | |
| salt | 1 pinch | |
| daikon | 1/2 | peeled and julienned |
| carrot | 2 | peeled and julienned |
| ice | 4 cups | |
| shrimp | 1/4 lb | deveined |
| lotus heart | 2 cups | drained, rinsed, cut into halves lengthwise, and 2 inches long |
| vietnamese mint (rau ram) | 2 Tbsps | coarsely chopped |
| lime | 2 | seeded and juiced |
| fried shallot | 1 tsp | |
| peanuts - dry-roasted unsalted | 1 Tbsp | optional - chopped |
| Dressing | ||
| lime | 1 | seeded and juiced |
| sugar | 2 Tbsps | to taste |
| fish sauce | 2 1/4 Tbsps | |
Directions
- In a large bowl combine the water, rice vinegar, sugar, and salt. Mix well.
- Place the julienned daikon and carrot in the water mixture. Marinate for 1/2 hour.
- In a large saucepan boil 4 cups of water. Fill a large bowl with the ice and water to cover.
- Boil the shrimp for 1 1/2 minutes. Remove and submerge into the ice water for 3 minutes to stop the cooking process.
- Drain the julienned daikon and carrot and set aside.
- In a salad bowl combine the lotus heart, mint, daikon, and carrots. Add the lime juice and mix well.
- Add the shrimp, fried shallots, and peanuts.
- To make the dressing combine the lime juice, sugar, and fish sauce. Mix until the sugar dissolves and set aside.
- Pour the dressing over the salad, toss, and serve.
