Prepare to tantalize your taste buds with a hidden gem of Thai cuisine that will transport you straight to the vibrant streets of Bangkok! This Thai Lotus Shoot Salad is not just a recipe, it's a sensory journey that combines crisp textures, bold flavors, and a refreshing twist that will make your palate dance with excitement. Whether you're a culinary adventurer or simply looking to impress your dinner guests with an extraordinary dish, this salad promises to be your new obsession.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 200g lotus shoots, sliced
- 1 cucumber, sliced
- 2 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon sugar
- Fresh mint leaves for garnish
Instructions
- Prepare the lotus shoots by washing them thoroughly under cold running water. If the lotus shoots are fresh and raw, blanch them quickly in boiling water for 1-2 minutes to soften and remove any raw taste. Drain and immediately rinse with cold water to stop the cooking process.
- Slice the cucumber into thin, uniform half-moon shapes. For best results, use a sharp knife or mandoline slicer to create delicate, even cuts.
- In a small mixing bowl, create the dressing by combining fish sauce, fresh lime juice, and sugar. Whisk the ingredients together until the sugar is completely dissolved, creating a balanced sweet, salty, and tangy sauce.
- In a larger mixing bowl, combine the blanched lotus shoots and sliced cucumber. Pour the prepared dressing over the vegetables and gently toss to ensure even coating.
- Let the salad marinate for 3-5 minutes to allow the flavors to meld together and the vegetables to absorb the dressing.
- Transfer the salad to a serving plate and garnish generously with fresh mint leaves, which will add a bright, aromatic touch to the dish.
- Serve immediately at room temperature as a refreshing appetizer or side dish. For best flavor, consume within 30 minutes of preparation.
Tips
- Freshness is Key: Always use the freshest lotus shoots possible. If you can't find fresh ones, look for high-quality canned or preserved lotus shoots in Asian grocery stores.
- Blanching Technique: When blanching lotus shoots, watch the time carefully. Over-boiling can make them mushy, while under-boiling might leave them too tough.
- Dressing Balance: The magic of this salad lies in the perfect balance of fish sauce, lime juice, and sugar. Taste and adjust the dressing to your preference - some like it more tangy, others more sweet.
- Mint Matters: Don't skip the fresh mint leaves! They provide a crucial aromatic freshness that elevates the entire dish.
- Serving Suggestion: This salad is best served immediately after preparation to maintain the crisp texture of the vegetables and the brightness of the flavors.
- Customization: Feel free to add some sliced chili peppers if you want an extra kick of heat, or sprinkle some roasted peanuts for added crunch.
Nutrition Facts
Calories: 46kcal
Carbohydrates: 10g
Protein: 2g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
