Lotus Root with Cheong Yuja Salad

Name: Lotus Root with Cheong Yuja Salad
Total time: 15 min
Yield: 506 g
Ingredients: yuja syrup 88 g; black roasted sesame seeds 4 g; stevia 4 g; squeezed lemon juice 60 ml; blanched lotus root 350 g

Cook 15 min Difficulty EASY 469 kcal

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Lotus Root with Cheong Yuja Salad finished dish

Ingredients

Main ingredients

yuja syrup 88 g
black roasted sesame seeds 4 g
stevia 4 g
squeezed lemon juice 60 ml
blanched lotus root 350 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 114.23 g 93%

Protein 4.81 g 4%

Fat 1.97 g 4%

Serving size 506g

Cooking steps

1

Wash the lotus root thoroughly, peel, and slice thinly.
2

Blanch the lotus root in water with a little vinegar added.
3

In a bowl, combine the blanched lotus root, green yuja syrup, baby leaf greens, cucumber, and cherry tomatoes.
4

Season with olive oil, salt, and pepper.
5

Gently toss and serve on a plate.

Lotus Root with Cheong Yuja Salad

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