Lotus Root and Wood Ear Salad with Soy-Ginger Dress

Name: Lotus Root and Wood Ear Salad with Soy-Ginger Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lotus root peeled and sliced into 1/8 to 1/4-inch slices; 1 each carrots peeled and cut bias into 1/8 to 1/4-inch slices; 4 each wood ears; 2 each celery thinly sliced; 4 tablespoons cilantro freshly chopped; 2 tablespoons soy sauce, light or to taste; 2 tablespoons peanut oil or extra-virgin olive oil; 1 teaspoon sesame oil; 1/2 inch ginger peeled and freshly minced; 1 small garlic cloves freshly minced; 1 tablespoon rice vinegar or to taste; 1/2 tablespoon sugar or to taste, optional

Servings: persons

1 pound lotus root peeled and sliced into 1/8 to 1/4-inch slices
1 each carrots peeled and cut bias into 1/8 to 1/4-inch slices
4 each wood ears
2 each celery thinly sliced
4 tablespoons cilantro freshly chopped
2 tablespoons soy sauce, light or to taste
2 tablespoons peanut oil or extra-virgin olive oil
1 teaspoon sesame oil
1/2 inch ginger peeled and freshly minced
1 small garlic cloves freshly minced
1 tablespoon rice vinegar or to taste
1/2 tablespoon sugar or to taste, optional

1
To make the dressing:
2
In a small bowl, whisk together all the dressing ingredients until well blended.
3
Put it in the fridge until ready to use.
4
To make the salad:
5
Bring a quart of water to a boil in a medium saucepan.
6
Blanch the lotus roots for about 3 minutes until they become softer but still crunchy.
7
Shock the lotus roots in iced water to stop cooking.
8
Drain well, transfer into a large mixing bowl.
9
Blanch the carrots for about 40 seconds to 1 minute.
10
Shock in the iced water, drain well and transfer into the same large bowl with the lotus roots.
11
Boil the wood ears for about 5 minute, turn off the heat, let sit for another 5 minutes.
12
Rinse under cold water, drain well, and add into the large mixing bowl.
13
Add the celery and cilantro.
14
Pour the dressing over the veggies, and toss until evenly mixed and well coated.
15
The salad can be served right away, for the best result, refrigerate for overnight.

143

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound lotus root peeled and sliced into 1/8 to 1/4-inch slices, 1 each carrots peeled and cut bias into 1/8 to 1/4-inch slices, 4 each wood ears, 2 each celery thinly sliced, and more.

Yes, Lotus Root and Wood Ear Salad with Soy-Ginger Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lotus Root and Wood Ear Salad with Soy-Ginger Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions