Vietnamese Lotus Root Salad with Shrimp
Lotus root has a mild, slightly starchy flavor and a satisfying crunch that holds up well in salads — here it's paired with cooked shrimp and tossed in a tangy Vietnamese-style dressing. Fresh herbs and a lime-fish sauce base keep the flavors bright and balanced. The whole salad comes together in about 25 minutes and works as a light lunch or starter.
Equipment
- Cutting board
- Chefs Knife
- Mixing bowl
- Small saucepan
- Whisk
Ingredients
For the Salad:
- 1 lb shrimp peeled and deveined
- 1 cup lotus root thinly sliced
- 1 cup carrot julienned
- 1 cup cucumber julienned
- 1 cup fresh mint leaves coarsely torn
For the Dressing:
- 2 tbsp fish sauce
- 2 tbsp lime juice freshly squeezed
- 1 tbsp sugar
- 1 clove garlic minced
- 1 tsp red chili finely chopped
Instructions
- In a small saucepan, bring water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Drain and cool under cold water.
- In a large mixing bowl, combine lotus root slices, julienned carrot, cucumber, and mint leaves.
- In a separate bowl, whisk together fish sauce, lime juice, sugar, minced garlic, and chopped red chili to create the dressing.
- Toss the cooled shrimp with the vegetable mixture. Pour the dressing over the salad and gently combine until all components are well coated.
Notes
Jen’s Tips:
- For extra flavor, marinate the shrimp for an hour in the fridge before cooking.
- Substitute chicken for shrimp for a different protein option.
- For a vegetarian twist, replace shrimp with sliced tofu.
Nutrition
Calories: 183kcalCarbohydrates: 20gProtein: 26gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gTrans Fat: 0.01gCholesterol: 183mgSodium: 892mgPotassium: 882mgFiber: 5gSugar: 6gVitamin A: 5865IUVitamin C: 37mgCalcium: 148mgIron: 2mg
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