Lotus Rootlet and Cucumber Salad, Lime Dressing and Fried Shallots from Southeast Asian Flavors: Adv

Name: Lotus Rootlet and Cucumber Salad, Lime Dressing and Fried Shallots from Southeast Asian Flavors: Adv
Ingredients: ½ cup Vietnamese coriander leaves (rau răm) or mint leaves; ¼ cup Cilantro, roughly chopped; 2 tbsp. Fried shallots or store bought; ¼ cup Lime juice; 2 tbsp. Fish sauce (nước mắm); 2 tbsp. Granulated sugar; 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; 1 medium Thai bird chilies, thinly sliced, about ⅛ inch (0.3 cm.) thick

app.ckbk.com

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...

View full recipe on app.ckbk.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.

Share this recipe:

Cooking tools:

Ingredients

½ cup Vietnamese coriander leaves (rau răm) or mint leaves
¼ cup Cilantro, roughly chopped
2 tbsp. Fried shallots or store bought
¼ cup Lime juice
2 tbsp. Fish sauce (nước mắm)
2 tbsp. Granulated sugar
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
1 medium Thai bird chilies, thinly sliced, about ⅛ inch (0.3 cm.) thick