Lotus Root Salad
Published on
24 Feb 2015
Published by
Prime Magazine
Ingredients
- 8-inch lotus root, peeled and sliced thinly
- ½ medium carrot, sliced thinly
- 1 Tbsp light soy sauce
- 1 Tbsp Chinese cooking wine
- 1 tsp sugar
- 1 Tbsp sesame oil
- 1 tsp sesame seeds, toasted
Methods
- Soak sliced lotus root in a bowl of cold water for 10 minutes to remove excess starch.
- Heat sesame oil in a frying pan, add carrot and lotus root. Stir fry for a few minutes. Add soy sauce, cooking wine and sugar and simmer over low heat for 5 minutes.
- Remove from heat and sprinkle with sesame seeds before serving.
Ready in 15 minutes and serves 4
Nutritional Information (per serving)
| Energy | 73kcal |
| Protein | 2.5g |
| Total Fat | 5.1g |
| Saturated Fat | 0.8g |
| Cholesterol | 0mg |
| Carbohydrate | 2.6g |
| Dietary Fibre | 1.4g |
| Sodium | 354mg |
This recipe was first published in the "Healthy Tasty Easy" cookbook by Khoo Teck Puat Hospital and Prime magazine.
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