Whole30 Lotus Root Salad
Bright, crunchy, and bursting with flavor, this Whole30 Lotus Root Salad is the perfect way to elevate your clean eating routine. Featuring thinly sliced lotus root blanched to tender, crisp perfection, this dish harmoniously combines vibrant red bell peppers, refreshing cucumber, sweet carrots, and aromatic green onions with a zesty dressing of olive oil, lemon juice, garlic, and a touch of red chili flakes for a subtle kick. Packed with fresh herbs like cilantro and loaded with nutrients, this salad is ready in just 25 minutes, making it an ideal side dish or light meal for busy days. Whether you're following the Whole30 program or simply seeking a wholesome, gluten-free, and paleo-friendly option, this salad is as delicious as it is nourishing. Perfect for summer gatherings or as a refreshing complement to your favorite mains!
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Ingredients
- 300 grams Lotus root
- 1 medium Red bell pepper
- 1 medium Cucumber
- 1 medium Carrot
- 2 stalks Green onion
- 2 tablespoons Fresh cilantro
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Lemon juice
- 1 small Garlic clove
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Red chili flakes
Directions
Step 1
Peel and thinly slice the lotus root into 1/8-inch (about 3 mm) slices. Place slices in a bowl of cold water with a spoonful of vinegar to prevent discoloration.
Step 2
Bring a pot of water to boil. Add the lotus root slices and blanch for 2-3 minutes until just tender but still crisp. Drain and rinse under cold water to stop cooking. Set aside to cool.
Step 3
Slice the red bell pepper into thin strips. Peel the cucumber and cut into half-moons. Peel the carrot and julienne it or cut into thin matchsticks.
Step 4
Chop the green onions into thin rounds and roughly chop the cilantro leaves.
Step 5
In a small bowl, make the dressing by combining olive oil, lemon juice, minced garlic, sea salt, black pepper, and red chili flakes. Whisk until well blended.
Step 6
In a large mixing bowl, combine the prepared lotus root, bell pepper, cucumber, carrot, green onions, and cilantro. Pour the dressing over the top.
Step 7
Toss everything gently until the vegetables are well coated with the dressing.
Step 8
Transfer the salad to a serving bowl or plate and serve immediately as a refreshing side dish or primary Whole30 meal.
Nutrition Facts
| Serving size | (802.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 736.3 |
| Total Fat 50.8g | 0% |
| Saturated Fat 8.3g | 0% |
| Polyunsaturated Fat 2.4g | |
| Cholesterol 6mg | 0% |
| Sodium 2873.5mg | 0% |
| Total Carbohydrate 72.2g | 0% |
| Dietary Fiber 16.0g | 0% |
| Total Sugars 12.6g | |
| Protein 8.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 174.9mg | 0% |
| Iron 5.1mg | 0% |
| Potassium 1928.3mg | 0% |
Source of Calories