TasteToronto | Pickled Lotus Rootlet and Shrimp Salad

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Pickled Lotus Rootlet and Shrimp Salad

Easy

Pickled Lotus Rootlet and Shrimp Salad

Vicky Tran

Vicky Tran

Instagram
Pickled Lotus Rootlet and Shrimp Salad

Method

Pickled Lotus Rootlet and Shrimp Salad 5 Steps

  • Step 1

    To prepare the nuoc cham, combine the hot water with the granulated sugar and whisk until sugar has fully dissolved. Whisk in the lime juicefish saucesambal oelek as well as rasped garlic clove and mix until even. Set aside. (Note: this sauce can be kept in the fridge for up to 3 months).

  • Step 2

    Bring a pot of water to a boil and poach the shrimp until cooked, remove and immediately toss with 1/2 cup of the nuoc cham. Set aside to cool and marinade while the rest of the salad is being prepared.

  • Step 3

    Drain and spin the pickled lotus rootlets in a salad spinner. Remove and slice each rootlet on an extreme bias (about 3-4 slices per rootlet).

  • Step 4

    In a large mixing bowl, combine the sliced pickled lotus rootshaved white cabbagejulienned carrotcilantro leavescooked shrimp as well as the nuoc cham used to marinate the shrimp and toss to combine. Adjust seasoning with additional nuoc cham if necessary.

  • Step 5

    To serve, top with toasted and chopped peanuts, serve with shrimp chips.

Tags:

Toronto Recipes

Shrimp Salad

Lotus Root Salad

Pickled Lotus Root

Pickled Lotus Root and Shrimp Salad

Easy

Pickled Lotus Rootlet and Shrimp Salad

Vicky Tran

Vicky Tran

Instagram
Pickled Lotus Rootlet and Shrimp Salad

Yields:

Serves 4

Prep Time:

0 hours 45 mins

Cook Time:

0 hours 10 mins

0.0

Rate This Recipe

Vietnamese

Main Dishes

Ingredients

Pickled Lotus Rootlet and Shrimp Salad

  • 1 cup white cabbage, thinly shaved

  • 1 cup carrots, julienned

  • 1/2 cup cilantro leaves

  • 1/2 cup nuoc cham vinaigrette (see recipe)

  • 1/3 cup peanuts, toasted and roughly chopped

  • 1/3 cup fried shallots (purchased)

  • 1/2 pound shrimp, peeled and deveined

  • 1 x 16 ounce jar sweet and spicy pickled lotus rootlet

  • 1 bag shrimp chips (optional)

Nuoc Cham

  • 1/2 cup water, hot

  • 1/4 cup granulated sugar

  • 1/4 cup lime juice

  • 2 1/2 tablespoons fish sauce

  • 1 tablespoon sambal oelek (optional)

  • 1 garlic clove, rasped

Send list of ingredients to myself

Method

Pickled Lotus Rootlet and Shrimp Salad 5 Steps

  • Step 1

    To prepare the nuoc cham, combine the hot water with the granulated sugar and whisk until sugar has fully dissolved. Whisk in the lime juicefish saucesambal oelek as well as rasped garlic clove and mix until even. Set aside. (Note: this sauce can be kept in the fridge for up to 3 months).

  • Step 2

    Bring a pot of water to a boil and poach the shrimp until cooked, remove and immediately toss with 1/2 cup of the nuoc cham. Set aside to cool and marinade while the rest of the salad is being prepared.

  • Step 3

    Drain and spin the pickled lotus rootlets in a salad spinner. Remove and slice each rootlet on an extreme bias (about 3-4 slices per rootlet).

  • Step 4

    In a large mixing bowl, combine the sliced pickled lotus rootshaved white cabbagejulienned carrotcilantro leavescooked shrimp as well as the nuoc cham used to marinate the shrimp and toss to combine. Adjust seasoning with additional nuoc cham if necessary.

  • Step 5

    To serve, top with toasted and chopped peanuts, serve with shrimp chips.

Tags:

Toronto Recipes

Shrimp Salad

Lotus Root Salad

Pickled Lotus Root

Pickled Lotus Root and Shrimp Salad