Shrimp and Lotus Root Salad with Sesame Dressing

Shrimp and lotus root salad combines tender shrimp and crisp lotus root with fresh vegetables in a tangy sesame-soy dressing. This East Asian-inspired salad is served cool or at room temperature, and its mix of crunchy and juicy textures makes it satisfying as a light meal or a colorful side dish.

Ingredients

12 oz (340 g) fresh lotus root, peeled and cut into ⅛-inch (3 mm) slices
1 lb (450 g) large raw shrimp, peeled and deveined, tails removed
1 tbsp (15 ml) rice vinegar, for the lotus-root cooking water
1 cup (130 g) thinly sliced English cucumber
1 cup (100 g) finely shredded red cabbage
2 scallions (about 30 g), thinly sliced
2 tbsp (30 ml) unseasoned rice vinegar, for the dressing
1½ tbsp (22 ml) soy sauce
1 tbsp (15 ml) toasted sesame oil
1 tbsp (15 ml) neutral oil, such as canola or grapeseed oil
2 tsp (14 g) honey or sugar
1 tsp (5 g) finely grated fresh ginger
1 small garlic clove (about 3 g), finely grated
1 tsp (3 g) toasted sesame seeds, plus more for serving
¼ tsp (1 g) fine salt, plus more as needed
⅛ tsp (0.3 g) freshly ground black pepper
8 cups (1.9 L) water, for blanching the lotus root

Instructions

Prepare the ingredients. Peel the lotus root with a vegetable peeler, trim away the ends, and slice it thinly and evenly. Rinse the slices under cold water to wash away surface starch, then drain. Pat the shrimp dry and check that each one is peeled and deveined. Slice the cucumber, shred the cabbage, and cut the scallions. Grate the ginger and garlic. Allow about 20 minutes for all the preparation, including making the dressing.
Mix the dressing. In a small bowl, whisk together the 2 tablespoons rice vinegar, soy sauce, sesame oil, neutral oil, honey, ginger, garlic, sesame seeds, salt, and black pepper. Whisk until the honey dissolves and the oils are blended into the vinegar. Taste a little on a piece of cucumber: it should be tangy, savory, and gently sweet. Set aside. If the soy sauce is especially salty, wait before adding any extra salt to the finished salad.
Blanch the lotus root. Bring the 8 cups water and 1 tablespoon rice vinegar to a boil in a medium saucepan. Add the lotus-root slices and cook for 4 minutes, stirring once so they cook evenly. They should become slightly tender at the edges but retain a crisp bite. Drain promptly and rinse under cold running water to stop the cooking. Drain again very well; excess water can dilute the dressing.
Cook the shrimp. Bring a clean saucepan of water to a gentle simmer. Add the shrimp in a loose layer, working in two batches if needed, and simmer for about 2–3 minutes, turning once, until opaque and just curled. Check the thickest shrimp with a food thermometer; the USDA FSIS safe minimum internal temperature for fish and seafood is 145°F (63°C). Remove the shrimp as soon as they reach that temperature so they do not turn rubbery. Drain and spread them on a plate to cool for 5 minutes.
Toss and season. Put the drained lotus root, cucumber, cabbage, and scallions in a large bowl. Add about two-thirds of the dressing and toss until the vegetables are lightly coated. Add the cooled shrimp and fold gently so the shrimp stay whole. Taste and add the remaining dressing as needed. Adjust with a small pinch of salt or a splash of rice vinegar if the flavors need a lift.
Serve. Transfer the salad to a platter or divide it among four plates. Finish with a few extra sesame seeds and serve cool or at room temperature. The salad is best while the lotus root and vegetables are crisp; if preparing it ahead, see the storage notes below.

Tips

Slice the lotus root evenly. Thin, consistent slices blanch quickly and remain pleasantly crisp. A mandoline makes uniform slices, but use its hand guard and stop before the root gets too small to hold securely. A sharp knife works well when you take your time.
Keep the shrimp tender. Shrimp cook quickly, and the exact time depends on their size and how vigorously the water simmers. Watch for opaque flesh and verify 145°F (63°C) in the thickest piece with a thermometer rather than relying on color alone. A hard boil can make the outside tough before the middle is ready.
Drain everything carefully. Water clinging to lotus root or cucumber can thin the dressing and make the salad taste flat. Let the lotus root drain in a colander, and pat the shrimp dry after they cool if they are still wet.
Choose a practical lotus-root substitute if needed. Fresh lotus root is sold at some Asian grocery stores and produce markets. Vacuum-packed or canned lotus root is a useful substitute; drain and rinse it, then taste before adding salt, since it may be seasoned. It is usually softer and less juicy than fresh root, so skip the blanching and add it directly to the bowl.

Serving Suggestions

Serve this salad as a light lunch with steamed rice, or offer it as a side alongside grilled fish, tofu, or chicken. For a more substantial meal, spoon it over chilled rice noodles or a bowl of warm rice; the sesame dressing seasons the starch as well as the vegetables. A small bowl of miso soup or a simple clear soup makes a complementary first course without competing with the salad’s crisp texture.

For a shared meal, arrange the salad on a wide platter rather than piling it into a deep bowl. That keeps the shrimp visible and makes it easier to distribute the lotus root and vegetables evenly. If serving at a buffet, set out a small spoon so guests can add any dressing that settles at the bottom. The salad tastes good cool, but it does not need to be icy cold; a few minutes out of the refrigerator can bring the sesame and ginger aromas forward.

Variations

Add heat: Whisk ½–1 teaspoon (2.5–5 ml) chili crisp oil or chili oil into the dressing. Start with the smaller amount and taste before adding more, since some chili oils are quite salty. A pinch of red pepper flakes also works, though it gives a sharper, less aromatic heat.

Make it more citrusy: Replace 1 tablespoon (15 ml) of the dressing’s rice vinegar with fresh lime juice. Lime gives the salad a brighter, less traditionally sesame-forward flavor. A little finely grated lime zest can add fragrance, but avoid adding so much that it overwhelms the ginger.

Use other vegetables: Thinly sliced radish, blanched snow peas, or shredded carrot can replace some or all of the cabbage. Keep the total quantity of crunchy vegetables close to the amount in the recipe so the dressing remains balanced. For a more substantial vegetarian variation, omit the shrimp and add 8 oz (225 g) pressed, pan-seared tofu; the cooking time will vary with the size of the tofu pieces.

Adjust the dressing: For a milder, slightly sweeter flavor, use 1 tablespoon (15 ml) soy sauce and add a little more honey. For a gluten-free salad, use tamari labeled gluten-free in place of soy sauce. If toasted sesame oil is unavailable, use neutral oil and add an extra teaspoon of sesame seeds; the salad will still work, but the sesame aroma will be subtler.

Storage and Reheating

For the best texture, serve the salad soon after tossing. If you know you will have leftovers, store the dressing separately and keep the shrimp, lotus root, and vegetables in separate airtight containers where practical. Refrigerate all cooked seafood and cut vegetables within 2 hours of preparation (within 1 hour if the room is above 90°F / 32°C). The cooked shrimp and assembled salad keep for up to 3–4 days in the refrigerator at 40°F (4°C) or colder, though the cucumber and cabbage soften as they sit. Use clean utensils when serving, and discard the salad if it has been left at room temperature beyond the safe window.

This salad is intended to be eaten cold or at room temperature, so reheating is not necessary and can make the shrimp tough and the vegetables limp. If you want to serve leftover shrimp warm, reheat only the shrimp separately until they reach 165°F (74°C), the safe temperature for reheated leftovers, then add them to freshly prepared vegetables. Do not reheat the assembled salad. Freezing is not recommended: thawed cucumber and cabbage release water, and cooked shrimp can lose their springy texture. For planned make-ahead service, prepare the dressing and slice the lotus root in advance, but cook the shrimp and toss the salad closer to serving time.

Frequently Asked Questions

Can I make shrimp and lotus root salad ahead?

Yes. Make the dressing and blanch the lotus root up to a day ahead, then refrigerate them separately in covered containers. Cook the shrimp and cut the cucumber and cabbage closer to serving, if possible. Toss everything with the dressing shortly before eating so the vegetables stay crisp and do not release as much liquid.

Can I use frozen shrimp?

Yes. Thaw frozen shrimp overnight in the refrigerator, or place them in a sealed bag under cold running water until thawed. Drain and pat them dry before cooking. Do not thaw shrimp on the counter, and do not leave cooked shrimp unrefrigerated while assembling the salad.

Do I have to peel lotus root?

Peeling is recommended because the outer skin can be tough or marked, and peeling gives the slices a cleaner appearance. A vegetable peeler removes it quickly. If the root is very fresh and its skin is thin and clean, you can scrub it thoroughly and leave the skin on, but the texture may be slightly firmer.

How do I keep lotus root from turning brown?

Rinse the slices after cutting and cook them promptly in water with a little rice vinegar, as directed. The mild acid helps preserve a pale appearance without making the root taste strongly sour. If you need to hold raw slices briefly before cooking, place them in a bowl of cold water with a small splash of vinegar, then drain before blanching.

Is this salad served hot or cold?

It is usually served cool or at room temperature, with the shrimp cooked and then cooled before they are tossed with the vegetables. You can serve the lotus root and shrimp slightly warm if you prefer, but let the shrimp cool enough to handle safely and avoid mixing hot ingredients into the cucumber and cabbage, which can wilt them.

What can I use instead of rice vinegar?

Unseasoned rice vinegar gives the dressing a gentle acidity. White wine vinegar is a suitable substitute, although it tastes sharper; begin with about 1½ tablespoons (22 ml), taste, and add more if needed. Apple cider vinegar can also work, but its fruitier flavor will make the dressing taste less traditionally sesame-soy. Avoid seasoned rice vinegar unless you reduce the honey and salt to account for its added sweetness and seasoning.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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