Thai Lotus Shoot Salad

a plate of Thai lotus shoot salad


Lotus shoots are long strings that come rolled up in bags and here’s what you need to do before you eat them

1. Cut them into 4 cm pieces.

2. When you cut the shoots, you’ll notice some white fibers coming out of the shoots. These are not good and you want to remove them. To do this, fill a large container with water and throw the lotus shoot pieces in. Then, use a chopstick to swirl in the water. The fibers will come off on the chopstick and you can discard them from there. Do this step as many times as you need.

3. Rinse through the little wholes in each piece. Yes, it’s a lot of work, but it’s totally worth it! The reason why you have to do this is because sometimes there’s mud inside lotus shoots. If running water can’t remove the mud, cut the piece open with a knife and rinse again.

4. Lotus shoots can be eaten raw but I prefer to blanch them in gently boiling water for about 15 seconds for hygienic reasons. Remember, gently boiling only or your shoots will end up not as crunchy as they should be! Then, you want to transfer the shoots with a slotted spoon to room-temperature water to stop them from cooking. Note that you can add about half a tablespoon of salt to this water to prevent the lotus shoots from browning. While the shoots are cooling, you can prepare your dressing and mix with the shoots once they have cooled.