Lotus Root Salad
Light and refreshing Lotus Root Salad with tangy sauce and herby flavors, perfect as a nutritious addition to any meal. Adapted for various proteins.
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Cooking tools:
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Mixing bowl
- Slotted spoon
- Tongs
- Spoon
- Whisk
- Instant-read thermometer
- Serving bowl
- Plate
Ingredients
- ½ cup jeow wan/nuoc mam sauce
- 1 (15 oz) jar lotus rootlets, drained and rinsed
- ½ lb (226 g) shrimp, peeled and deveined
- ½ lb (226g) chicken or pork
- ½ bunch of cilantro
- 1 handful of Vietnamese coriander (rau ram)
- 1 cup pickled carrots and daikon, drained
- Salt
- pepper
- Fried red onion
- Crush roasted peanuts
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