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If you haven't tried fresh lotus roots do yourselves a favor and pick up some from an Oriental market.
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They look like nothing so much as strings of vegetable sausages a few inches long and about three inches in diameter.
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The flavor is somewhat reminiscent of a water chestnut as is the texture++very fresh, crisp and good.
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When sliced, they have an intriguing, lacy cross section that comes from air channels in the root.
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Lotus root is also available canned and it's not bad++not as good as fresh, but quite acceptable.
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They can better than water chestnuts and retain more of the characteristics of the fresh root than do water chestnuts.
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Lotus roots make a nice addition to soups too.
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BTW, it's considered bad form by Asian grocers to break up the hands of roots.
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They're not that expensive and you'll probably use all you buy anyway.
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Rinse lotus roots with cold water.
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Trim and discard both ends of the bulb.
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With a vegetable peeler, pool the skin.
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Diagonally cut thee root into 18 inch thick slices; immediately plunge slices into acidulated water.
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Drain.
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Put lotus roots into a heat-proof bowl.
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Pour enough boiling water to cover; let sit for 5 minutes.
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Drain.
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Rinse with cold water.
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Pat dry.
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refrigerate until chilled.
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For the dressing; in bowl, combine thoroughly the ginger, sugar soy sauce, vinegar, sesame oil and coriander.
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Put lotus root slices into a shallow bowl; pour dressing over lotus roots.
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Arrange on individual salad plates, garnish with sesame seeds.
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Serve chilled.
