Lotus Root Salad with Cheong Yuja
Ingredients
Main ingredients
- Yuja Syrup 74 g
- Black Sesame (Roasted) 3 g
- Stevia 5 g
- Squeezed Lemon Juice 50 ml
- Blanched Lotus Root 300 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
98.4 g
93%
Protein
4.03 g
4%
Fat
1.51 g
3%
Cooking steps
-
1
Wash and peel the lotus root, then slice it thinly.
-
2
Blanch the lotus root in boiling water until slightly tender, then cool.
-
3
Mix Cheong yuja syrup, olive oil, vinegar, and salt to make the dressing.
-
4
Place lotus root, vegetables, and nuts in a bowl, drizzle with dressing, and toss to combine.
-
5
Top with yuja syrup slices to finish.
