Pickled Lotus Rootlet and Shrimp Salad

45 mins Prep Time

10 mins Cook Time

Written By

Vicky Tran

This pickled lotus rootlet salad is a much lesser-known Vietnamese dish, most likely due to the fact that many are not familiar with its core ingredient: The pickled lotus rootlet. A pre-made and jarred product that is imported from Asia is easily found in most Asian supermarkets in the vast pickle aisle. These lotus rootlets have yet to mature and are significantly smaller in size than the more recognizable and fully matured lotus root. It is also much more tender and crisp. I very specifically like to use this brand of pickled lotus rootlet as I've sampled several other varieties on the market and these come in an already perfectly seasoned pickling brine that requires almost no manipulation to adjust seasoning. Bright and filled with bold texture and flavours, anytime I have made this for guests for the first time, they instantly fall in love. It's the perfect accompaniment to grilled meats, and the best part is that it is so simple and actually tastes better when done 1-2 days in advance!

Ingredients

Pickled Lotus Rootlet and Shrimp Salad

1 cup white cabbage, thinly shaved
1 cup carrots, julienned
1/2 cup cilantro leaves
1/2 cup nuoc cham vinaigrette (see recipe)
1/3 cup peanuts, toasted and roughly chopped
1/3 cup fried shallots (purchased)
1/2 pound shrimp, peeled and deveined
1 x 16 ounce jar sweet and spicy pickled lotus rootlet
1 bag shrimp chips (optional)

Nuoc Cham

1/2 cup water, hot
1/4 cup granulated sugar
1/4 cup lime juice
2 1/2 tablespoons fish sauce
1 tablespoon sambal oelek (optional)
1 garlic clove, rasped

Directions

Pickled Lotus Rootlet and Shrimp Salad

5 Steps

Step 1

To prepare the nuoc cham, combine the hot water with the granulated sugar and whisk until sugar has fully dissolved. Whisk in the lime juice, fish sauce, sambal oelek as well as rasped garlic clove and mix until even. Set aside. (Note: this sauce can be kept in the fridge for up to 3 months).
Step 2

Bring a pot of water to a boil and poach the shrimp until cooked, remove and immediately toss with 1/2 cup of the nuoc cham. Set aside to cool and marinade while the rest of the salad is being prepared.
Step 3

Drain and spin the pickled lotus rootlets in a salad spinner. Remove and slice each rootlet on an extreme bias (about 3-4 slices per rootlet).
Step 4

In a large mixing bowl, combine the sliced pickled lotus root, shaved white cabbage, julienned carrot, cilantro leaves, cooked shrimp as well as the nuoc cham used to marinate the shrimp and toss to combine. Adjust seasoning with additional nuoc cham if necessary.
Step 5

To serve, top with toasted and chopped peanuts, serve with shrimp chips.