Cold Marinated Lotus Root and Cucumber Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing cold salad featuring crunchy lotus root and cucumber in a tangy soy-vinegar dressing, highlighting the light palate of Shanghainese cuisine. This Chinese-inspired vegetarian recipe, ready in about 20 minutes, pairs lotus root, cucumber, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 5 min Serves 4 Chinese cuisine 70 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a pot of water to a boil and add 8 oz peeled, thinly sliced lotus root. Blanch for 2 minutes until just tender but still crunchy. Drain and rinse under cold water to stop cooking.
  2. Step 2: In a large bowl, combine 3 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, 1/2 tsp salt, and 1/4 tsp chili flakes if using. Stir until sugar dissolves.
  3. Step 3: Add the cooled lotus root slices and 1 medium thinly sliced cucumber to the bowl. Toss thoroughly to coat all pieces with the dressing.
  4. Step 4: Chill the salad in the refrigerator for at least 30 minutes to allow flavors to meld.
  5. Step 5: Before serving, sprinkle 1 tbsp toasted sesame seeds over the salad for a nutty finish.

Frequently asked questions

How long does Cold Marinated Lotus Root and Cucumber Salad take to make?

Total time is about 20 minutes (15 min prep + 5 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Cold Marinated Lotus Root and Cucumber Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lotus root from drying out.

Can I substitute ingredients in Cold Marinated Lotus Root and Cucumber Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Cold Marinated Lotus Root and Cucumber Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Cold Marinated Lotus Root and Cucumber Salad vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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