Steamed Lotus Stem and Walnut Kashmiri Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A refreshing Kashmiri-inspired salad featuring crunchy steamed lotus stem and toasted walnuts dressed with fragrant spices. This indian-inspired vegetarian ready in about 25 minutes pairs walnuts, roughly chopped, chopped fresh coriander, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, 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: 10 min Serves 3 Indian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1 cup peeled and sliced lotus stem rounds in a steamer basket over boiling water, cover, and steam for 8-10 minutes until tender but still crisp. Remove and let cool.
  2. Step 2: Meanwhile, toast 1/2 cup roughly chopped walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly browned. Set aside to cool.
  3. Step 3: In a mixing bowl, whisk together 2 tbsp fresh lemon juice, 1 tsp honey, 1/2 tsp ground fennel seeds, 1/2 tsp salt, 1/4 tsp chili powder, and 1 tbsp mustard oil until well combined.
  4. Step 4: Add the cooled steamed lotus stem, toasted walnuts, and 2 tbsp chopped fresh coriander to the bowl with the dressing. Toss gently to coat everything evenly.
  5. Step 5: Serve immediately as a crunchy, spiced side salad or chilled for 30 minutes to enhance flavors.

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Frequently asked questions

How long does Steamed Lotus Stem and Walnut Kashmiri Salad take to make?

Total time is about 25 minutes (15 min prep + 10 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 Steamed Lotus Stem and Walnut Kashmiri 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 walnuts, roughly chopped from drying out.

Can I substitute ingredients in Steamed Lotus Stem and Walnut Kashmiri 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 Steamed Lotus Stem and Walnut Kashmiri Salad for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.

What goes well with Steamed Lotus Stem and Walnut Kashmiri Salad?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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