Image
|
Prep Time:
Cooking Time: Servings: 6 |
|
Lotus Hearts Salad Recipe. Cool, crunchy, colorful, and tangy. Escape the doldrums of the salad bar and try this exciting Vietnamese salad. Each bite is full excitement.
|
water | 3 cups | |
rice vinegar | 1 cup | |
sugar | 1/3 cup | |
salt | 1 pinch | |
daikon | 1/2 | peeled and julienned |
carrot | 2 | peeled and julienned |
ice | 4 cups | |
shrimp | 1/4 lb | deveined |
lotus heart | 2 cups | drained, rinsed, cut into halves lengthwise, and 2 inches long |
vietnamese mint (rau ram) | 2 Tbsps | coarsely chopped |
lime | 2 | seeded and juiced |
fried shallot | 1 tsp | |
peanuts - dry-roasted unsalted | 1 Tbsp | optional - chopped |
Dressing | ||
lime | 1 | seeded and juiced |
sugar | 2 Tbsps | to taste |
fish sauce | 2 1/4 Tbsps |