Lotus Stem Salad

Name: Lotus Stem Salad
Ingredients: 1 1⁄2 tbsp. fish sauce; 1 tbsp. sugar; 3 tbsp. fresh lime juice; 1-2 Thai chiles, stemmed and finely chopped; 1 15-oz. jar lotus stems or roots, drained and rinsed; 1 6-oz. piece cooked pork loin, cut into 1 1/2" x 1/4" strips; 1⁄3 lb. cooked medium shrimp (about 20 shrimp), peeled, tails on; 2⁄3 cup Pickled Carrot and Daikon; 10 jarred pickled shallots, rinsed and thinly sliced lengthwise; 1⁄4 cup roughly chopped rau rãm (Vietnamese coriander) or cilantro leaves; 2 tbsp. roughly chopped tender Chinese celery leaves or regular celery leaves (optional); 1⁄3 cup chopped roasted unsalted peanuts; Kosher salt, to taste

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The jarred white lotus roots or stems for this crisp, tart-sweet salad can be found at many Chinese, Thai, and Vietnamese markets.

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Ingredients

1 1⁄2 tbsp. fish sauce
1 tbsp. sugar
3 tbsp. fresh lime juice
1-2 Thai chiles, stemmed and finely chopped
1 15-oz. jar lotus stems or roots, drained and rinsed
1 6-oz. piece cooked pork loin, cut into 1 1/2" x 1/4" strips
1⁄3 lb. cooked medium shrimp (about 20 shrimp), peeled, tails on
2⁄3 cup Pickled Carrot and Daikon
10 jarred pickled shallots, rinsed and thinly sliced lengthwise
1⁄4 cup roughly chopped rau rãm (Vietnamese coriander) or cilantro leaves
2 tbsp. roughly chopped tender Chinese celery leaves or regular celery leaves (optional)
1⁄3 cup chopped roasted unsalted peanuts
Kosher salt, to taste