Fresh lotus root, the whitest you can find, about 1¼ pounds (~600g)
3 medium carrots, peeled and thinly sliced
rice vinegar or apple cider vinegar, divided (a few splashes for the soaking water and ⅓ cup for the dressing)
water, to soak and to boil
1 to 2 tablespoons sugar (use 1 T, check for taste, and add more if you like)
a pinch of salt
cilantro, chopped
green onions, chopped
Instructions
First, prepare a large bowl of cool water and a few splashes of rice vinegar. Set aside.
Fill a large pot with water and set to boil.
Meanwhile, peel the lotus root, trimming any brown spots.
Cut the lotus root on the cross section into ⅛-inch wide slices and immediately place into bowl of water-vinegar to prevent discoloration.
When the water is boiling, boil the lotus root slices for 4 to 5 minutes, remove and rinse with cold water.
In the same manner, parboil the carrots for 1 minute, if you desire. I like the crunchy raw carrots, so I don't usually do this step.
Transfer lotus root and carrots to large bowl.
Mix rice vinegar and sugar to taste, add salt, stir to dissolve sugar and salt, and pour over the lotus roots and carrots. Mix well and transfer to serving bowl. There may be extra dressing at the bottom of the mixing bowl; that's okay, just leave it. Garnish with cilantro and green onions and serve immediately. This salad is best eaten the day of assembly. Store in the refrigerator.
Recipe by story of a kitchen at https://www.storyofakitchen.com/salad-recipes/lotus-root-salad-recipe/