Thin lotus root and carrot slices with toasted sesame and a light, savory mayonnaise dressing.
120 gLotus Root
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50 gCarrot
6 gSesame seeds
12 gMayonnaise
1 tspSoy Sauce
1.5 tspRice vinegar
To tasteSalt
To tasteBlack Pepper
Peel the lotus root and cut into 2 mm half-moons. Cut the carrot into thin matchsticks. Rinse the lotus root to remove excess starch.
Boil the lotus root in a pan of water for 4 minutes, add the carrot and cook for 1 minute more. The vegetables should be tender but still crisp. Drain, cool under cold drinking water and dry thoroughly.
Toast the sesame seeds in a dry skillet over medium-low heat for 2 minutes, stirring, until fragrant. Cool and crush lightly.
Mix the mayonnaise, soy sauce and vinegar. Fold in the vegetables and sesame, then adjust with salt and pepper.