Lotus Stem Salad

By Saveur
More from this source
Saveur
Nutrition per serving    (USDA % daily values)
CAL
661
FAT
32%
CHOL
25%
SOD
49%

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Ingredients for 6 servings

FOR THE DRESSING:

1 ½ tbsp. fish sauce

1 tbsp. sugar

3 tbsp. fresh lime juice

1–2 Thai chiles, stemmed and finely chopped

FOR THE SALAD:

1 15-oz. jar lotus stems or roots, drained and rinsed

1 6-oz. piece cooked pork loin, cut into 1 ½" x ¼" strips

⅓ lb. cooked medium shrimp (about 20 shrimp), peeled, tails on ⅔ cup Pickled Carrot and Daikon

10 jarred pickled shallots, rinsed and thinly sliced lengthwise

¼ cup roughly chopped rau rãm (Vietnamese coriander) or cilantro leaves

2 tbsp. roughly chopped tender Chinese celery leaves or regular celery leaves (optional)

⅓ cup chopped roasted unsalted peanuts

Kosher salt, to taste

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