Lotus Root, Napa Cabbage, and Ripe Persimmon Salad

Ingredients

Lotus RootNapa Cabbage샐러드 : Lotus Root 20g, Napa Cabbage 20g, Apple 20g, Korean Pear 20g, Peanuts 3g, Walnut 3g, Rice Bran Oil 5g, 물 100g Ripe Persimmon드레싱 : Ripe Persimmon 30g, Set-style Yogurt 30g, 3Korean Pear 식초 0.5g, Salt 0.3g

Instructions

1. 1

   Peel the lotus root, slice thin into 0.2cm lengths, soak in ½ cup water with vinegar for about 10 minutes, and drain.

   
2. 2

   Wash the napa cabbage, apple, and Korean pear and julienne into 4-5cm lengths.

   
3. 3

   Coarsely chop the peanut and walnut with a knife.

   
4. 4

   Heat brown rice oil in a pan and grill the lotus root golden to make lotus root chips.

   
5. 5

   Mix ripe persimmon, drinkable yogurt, 3 times the vinegar, and salt to make ripe persimmon dressing.

   
6. 6

   Toss napa cabbage, apple, Korean pear, lotus root chips, peanuts, and walnuts in a bowl, and serve with ripe persimmon dressing.