Name: Lotus Rootlet and Cucumber Salad, Lime Dressing and Fried Shallots
Yield: Makes 4 to 6 servings as part of a multi-dish meal
Cuisine: Vietnamese
Ingredients: ¼ cup Cilantro, roughly chopped; 2 tbsp. Fried shallots or store bought; ½ cup Vietnamese coriander leaves (rau răm) or mint leaves; 2 tbsp. Granulated sugar; ¼ cup Lime juice; 1 medium Thai bird chilies, thinly sliced, about ⅛ inch (0.3 cm.) thick; ¼ cup Julienne carrots, Asian style, about ⅙ inch (.1 cm.) thick (0.2 cm); 1 cup cumber strips, Kirby variety preferred, bite size strips about ¼ inch (0.6 cm.) thick; 2 cloves Garlic, minced; 2 tbsp. Fish sauce (nước mắm)

Preparation info

Makes
4 to 6
servings as part of a multi-dish meal

Difficulty
Medium

Appears in

Southeast Asian Flavors

By Robert Danhi

Published 2008

About

These tubular lotus roots are an excellent example of how keeping a well-stocked pantry allows you to quickly assemble Asian dishes “on the fly.” All you need are fresh cucumbers, carrots, herbs and lime juice. The rest comes from the cabinets. If you find large, fresh lotus roots, they can be used in place of the canned ones I use here. Just peel them, slice them thinly, and then boil them for five minutes. The rest of the recipe remains the same.

If you want to make this into a ve