LOTUS ROOTS & DIAKON SALAD

WITH CRISPY RICE NOODLES

This salad is inspired by Goi Ngo Sen, a popular vietnamese salad made with pickled lotus stem, carrots and daikon radish - a refreshing appetiser for the summers. 

Preparation time: 40 minutes (Serves 2) 

For Salad

Ingredients:

•       2 lotus roots (peeled)

•       1 carrot

•       ½ daikon/radish

•       2 tsp oil

•       2 tsp minced garlic 

Preparation:

•       Cut the lotus roots into thin slices and soak in water for 10 minutes

•       Shred the carrots, daikon and soak them in ice water for 10 minutes

•       Drain all the vegetables and pat dry

•       Heat oil and fry the garlic, allow it to cool

•       Mix the vegetables, add garlic with oil, top it over with onions and dressing

•       Let it rest for 30 minutes

•       Garnish with cilantro, spring onions and peanuts

•       Drizzle some chilli oil, coconut milk and sesame oil

•       Top-up with crispy rice noodles 

For Dressing 

Ingredients:

•       1 onion (sliced)

•       2 tsp soy sauce

•       ½ inch galangal (chopped)

•       3 kaffir leaves (chopped)

•       2 Thai red chillies (chopped)

•       1 lime juice

•       2 tsp vinegar 

Preparation:

•       Shred the onions and keep in a bowl

•       Add galangal, kaffir, red chillies, lime juice, vinegar and soy sauce

Rest for 30 minutes

 For Garnish 

Ingredients:

•       2 tbsp cilantro (chopped)

•       4 spring onions (chopped)

•       Peanuts (roasted and crushed)

•       1 tsp sesame oil

•       2 tsp coconut milk

•       1 tsp chilli oil

•       30 gms rice noodles (fried crisp)