Lotus Root Salad (Modern Chinese Cold Dish)
Why this recipe works
- Crisp lotus root: Brief blanching softens the slices just enough while preserving the signature snap that makes lotus root so appealing in cold dishes.
- Sharp but balanced dressing: Black vinegar brings clean acidity, while soy sauce, sesame oil, sugar and salt round the dressing into something savoury rather than harsh.
- Fast cold appetiser: The cooking is brief, and a short chill gives the dressing time to settle without turning the lotus root soft.
Get the most out of this recipe
Authenticity notes
- Chinese cold-dish style: This follows the broad style of Chinese liangcai: cooked or blanched ingredients served cold with a bright, savoury dressing.
- Modern seasoning: Chilli oil and toasted sesame oil give the salad a fuller, more aromatic finish while keeping the dish light and crisp.
Ingredient notes
- Choosing lotus root: Use firm, fresh lotus root with a pale interior and clean, open holes; avoid pieces that look soft, dull or discoloured.
- Black vinegar balance: Chinese black vinegar gives the deepest flavour, but rice vinegar creates a lighter, cleaner acidity if that is what you have.
- Chilli oil control: The chilli oil should season rather than dominate; add more only if you want a warmer, more aromatic finish.
Timing notes
- Cool quickly after blanching: Rinsing the lotus root after draining stops the cooking and helps keep the slices crisp.
- Let the dressing settle: A short chill allows the vinegar, soy, garlic and sesame flavours to come together before serving.
- Best served cold: Serve directly from the fridge for the cleanest flavour and firmest texture.
Make-ahead tips
- Prepare earlier the same day: The salad can be blanched, dressed and chilled in advance, making it useful for a shared meal or appetiser spread.
- Add sesame seeds last: Keep the roasted sesame seeds back until serving so they stay fragrant and do not soften in the dressing.
- Best texture on day one: Leftovers keep in the fridge, but the lotus root will gradually soften, so the salad is at its crispest on the day it is made.
Equipment you'll need
Ingredients
Instructions
- Bring a large pot of water to the boil and season it with half the fine sea salt. Slice the lotus root into thin rounds, about 2 to 3 mm thick. Prepare a bowl of cold water for cooling.
- Add the lotus root to the boiling water and blanch for 3 to 4 minutes until just tender but still crisp. Drain in a colander, then rinse briefly under cold water to stop the cooking. Shake well to remove excess water.
- In a mixing bowl, whisk together the Chinese black vinegar, light soy sauce, caster sugar, remaining fine sea salt, toasted sesame oil, and chilli oil. Finely grate or crush the garlic and whisk it into the dressing. Taste and adjust with a little more vinegar or soy if you like it sharper or saltier.
- Thinly slice the spring onion. Add the lotus root and spring onion to the bowl and toss until evenly coated. Cover and chill for 10 minutes so the flavours settle and the lotus root becomes properly cold.
- Transfer to a serving dish and sprinkle over the roasted sesame seeds. Serve well chilled as a crisp appetiser.
Recipe notes
Tips
- For the best crunch, keep the blanching brief and cool the lotus root quickly after draining.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the lotus root is thoroughly washed and blanched until fully tender.
Substitutions
- Replace Chinese black vinegar with rice vinegar for a lighter, cleaner acidity.
- Replace chilli oil with toasted sesame oil for a milder salad with less heat.
- Replace caster sugar with honey for a rounder sweetness (note this will no longer be vegan).
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. The lotus root will soften slightly as it sits; toss again before serving and add the roasted sesame seeds at the last moment for the best texture.
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Recipe overview
- Servings: 4 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
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