CrunchyTangy lotus root salad

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The crunchy, sweet yet delicate flavor of lotus root has numerous health benefits. It is high in fiber, and an excellent sources of vitamin C. Lotus root has traditionally been used to treat various respiratory problems, as well.

Umeboshi (Japanese pickled plum) also have remarkable medicinal qualities. Their powerful acidity has a paradoxical alkalinizing effect on the body, neutralizing fatigue, stimulating the digestion, and promoting the elimination of toxins. This is the Far Eastern equivalent to both aspirin and apple; not only is it a potent hangover remedy for mornings after; more than that, an umeboshi a day is regarded as one of the best preventive medicines available.

CrunchyTangy lotus root salad

1 section of lotus root
1 piece of umeboshi pickled plum
5~6 leaves of basil
a dash of ponzu sauce
1 tbsp of mayonnaise
white sesame seed
makes 2~3 servings

Chop each end of lotus root, peel the skin off, slice them in 2-3mm thickness.
Soak them in water with a little vinegar for 5-10 minutes.
Remove a seed from Umeboshi, mince it by chopping, chop basil leaves as well.
Boil water in a pot, throw in strained lotus roots, cook them for 1~2 minutes, drain water right away.
While still hot, coat them with ponzu sauce, once less hot, add mayonnaise, basil and minced umeboshi and mix them together. Serve chilled, sprinkle sesame seeds when serve.

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