Lotus Root Salad

Slice the lotus root thinly and soak it in cold water.

Blanch the lotus root in boiling water with a pinch of salt for 2 minutes.

Drain the blanched lotus root in a strainer to remove excess water.

Julienne the carrot thinly, and slice the cucumber into thin half-moons.

In a bowl, mix the lotus root, carrot, cucumber, mayonnaise, vinegar, sugar, and salt evenly.

Transfer to a plate and sprinkle with sesame seeds to finish.