Fresh Lotus Root Salad

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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.

* Per serving · 4 servings · Values may vary.