Vietnamese Lotus Stem Salad

Category: Salad

Cuisine: Vietnamese

Ready in 45 minutes

by Milba

Ingredients

300 grams Lotus stems washed and thinly sliced

1 cup Carrot Shredded

1 cup Daikon Oriental Radish Shredded

1 small Red onion sliced and soaked in iced water

1 cup Vietnamese Mints washed and tear into small pieces

1 tablespoon Fried Shallots

2 Red Chillis Sliced, optional

2 tablespoons Peanuts crushed

4 stems Coriander

1 cup Vinegar

1 cup Sugar

1 teaspoon salt

2 tablespoons sugar

2 tablespoons fish sauce

2 tablespoons Fresh lemon juice

1 teaspoon Garlic minced

Directions

1. Combine carrot and white radish in the vinegar seasoning, soak for at least 1 hour or more 2. Mix lotus stems, pickled carrot and white radish, prawns, red onion and some Vietnamese mints in a salad bowl. 3. Prepare dressing in a separate bowl and drizzle over salad. 4. Garnish with remainder of Vietnamese mints, coriander, fried shallots, peanuts and chilli before Serving.

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