Lotus Root Salad

This crisp, light salad makes a nice accompaniment to a summer outing. Combine with a spicy meat or fish dish to round out the meal.


1 lb Lotus root, peeled and sliced thin 1/8”

2 C Water

1 tsp Vinegar

2 Green onions, cut on bias

1 tbl Sesame seeds, toasted


1 tbl Dark soy sauce

4 tbl Soy sauce

1 tbl Sesame oil

1 tbl Shaoxing rice wine vinegar

1.5 tbl Sugar

4 Slices pickled ginger


Slice lotus root and blanch in boiling water for 15 -20 seconds. Drain and soak in vinegar/water solution. Combine the marinade ingredients in medium bowl. Drain and discard vinegar water and place lotus root slices in marinate for one hour at room temperature or overnight in refrigerator, tossing occasionally to coat. Arrange lotus root on plate and garnish with onions and sesame seeds.

Wild Ginger – Bellevue and Seattle, Wash.

With two locations in Seattle and Bellevue, Wild Ginger offers an experience for the senses in a delightful, vibrant and inspiring space. Chefs insist on house-made ingredients, cracking coconuts to make coconut milk, grinding spices for curries, blending spicy chili sambals and cooking fresh oysters to bottle pungent oyster sauce—all from scratch. For more information visit www.wildginger.net.