LOTUS ROOT SALAD

           1 lb fresh lotus roots             1 tbsp sugar
           1 tbsp soy sauce                   2 tsp sesame oil
           1 tbsp rice wine vinegar           ½ tsp salt

Wash and peel the lotus roots, trimming and discarding both ends. Cut into very thin slices, dropping each slice into a saucepan of cold water to prevent discoloration. Drain the cold water and then pour four cups of boiling water over the slices to cover completely. Soak for five minutes. Drain again, rinse thoroughly under cold running water, and pat completely dry with paper towels.

Whisk together the soy sauce, vinegar, sugar, sesame oil, and salt until the sugar and salt are dissolved. Mix the lotus slices and the sauce in a serving bowl and chill for at least an hour before serving.

Adapted from “Foods of the World: Chinese Cooking” (1968). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!