I wanted to eat a Japanese-style salad with lotus root, which I love.For the lotus root, boil it but make sure that it still retains its crunchy texture.The mizuna is optional. Recipe by *sarasa*

This is a variation of "Kinpira Gobo" (stir fried spicy burdock root). If you add mayonnaise to kinpira, it becomes a delicious, earthy salad. I made this version with lotus root as a variation!Recipe by Raby

A salad seasoned with my favorite homemade dressing.The hint is to avoid blanching the vegetables for too long. Even it it may seem a bit firm, it'll soften in residual heat. Don't soak the lotus root and the burdock in cold water after they're cooked. Recipe by Chiton

I just came up with this off the top of my head. I also recommend you enjoy it with French dressing.In Step 3, fry the lotus root until browned.If you are not using sushi vinegar, make your own by combining 1 tablespoon of vinegar with sugar and salt.If you just use vinegar, it won't have a mellow taste, so make sure you add a little sugar as well. Adjust the amount of dressing ingredients to your tastes. Recipe by Yuuyuu0221

I wanted to introduce my children to different ways to eat lotus root, since I love lotus root myself.Even if it's a bit of a bother, the sesame seeds will be much better if you toast them.Make sure to drain the lotus root very well after boiling it or it will be too watery.The cooking time is kept short in order to preserve the crispy-crunchy texture.Try the salad with tuna instead of ham.You can halve the amounts, since this is a lot of salad. For 4 servings. Recipe by Mamimeron

The sweet taste of sweet potatoes pairs well with the crunchy texture of lotus root. The peanut butter adds a rich flavor.The origin of this recipe: I had a lotus root and sweet potato salad at an Italian bar that was incredibly delicious. When I asked what was in it, they said peanut butter! I tried to replicate it and it turned out great.

★Featured in a recipe book & entered into the 500-recipe hall of fame, thank you so much★Use whole grain mustard for a Western style, or Japanese mustard for a Japanese style. Feel free to choose based on your menu preferences♡The origin of this recipeIn Ibaraki, you can get great lotus roots at a low price. Since I came to the production area, I wanted to create a recipe. I made it into a salad where you can enjoy the crunchy texture✿

[Featured in Cookpad News] This is a simple, delicious, and healthy salad that's gentle on your body.Recipe background:I combined nutrient-rich ingredients to create a dish that helps you feel good from the inside out.

This is a recipe that I came up with while trying to think of a non-stew recipe that could use gochujang. The mild yet deeply-flavoured gochujang mayonnaise is addictive! Try it with other vegetables of your choice or steamed chicken, I'm sure it'll taste great ♪Soak the lotus root in water after slicing it to prevent it from changing colour. It's best to slice the lotus root as thinly as possible. Drain the lotus root as soon as it turns semi-translucent. If you boil it too much it'll lose its crispiness so be careful. Recipe by Daizou

I learned this recipe from my mother, who used to be a flight attendant for Japan Airlines long long ago.They served this salad in First Class. It was very popular, even though it was so simple. On board, there were apparently two types of dressing you could choose from.If you use a small lotus root you can use the slices without cutting them up for a cuter appearance (cut the larger slices in half).If you can, try to use the thicker leaves on the inside of the Chinese cabbage. Otherwise it will become watery and slushy. Make sure you thoroughly dry off the water after washing them. Recipe by Setsubunhijiki

I came up with a healthy recipe, which contains a lot of nutritients and that's especially good for women.Lightly flavouring the hijiki seaweed is key.It helps the hijiki seaweed absorb the ponzu better.You can substitute mizuna with lettuce, and it's still delicious. Recipe by Poron526

Be careful not to let it burn when you stir-fry. Recipe by Kamekichi