Lotus roots are among those naturally photogenic ingredients — snow white and lacy when cut crosswise into slices. Find them in most Asian grocery stores.
Show them off in a refreshing pickled dish. These are quick pickles, taking just a day to come turn tart and spritely, while keeping their crunch.
They’re made distinctive by their sesame flavor. If you’re a fan of sesame, feel free to increase the amount of sesame oil.
Pickled Sesame Lotus Root
Ingredients:
• 1/2 pound lotus root, peeled and thinly sliced
Ingredients for dressing:
• 3/4 cup water
• 1/2 cup rice vinegar
• 1/2 teaspoon sesame oil, or more to taste
• 3 tablespoons sugar
• 3/4 teaspoon salt
• 1 chile dried pepper, sliced
Directions:
Bring a small pot of water to boil. Add lotus root slices and blanch 3-5 minutes. Drain. Place in glass container.
Combine dressing ingredients, stirring to dissolve sugar; pour over lotus root. Cover and refrigerate 1 day before eating.
Serves 4 as a side dish.
Approximate nutrient analysis per serving (not including more sesame oil to taste): 90 calories, 0.5 g fat, 0 g saturated fat, 0 mg cholesterol, 450 mg sodium, 21 g carbohydrate, 2 g fiber, 10 g sugar, 1 g protein.
Nutritional analysis provided by Joannie Dobbs, Ph.D., CNS.
