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Lotus Root and Vegetable Salad with Chinese Dressing
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Place the lotus roots in a pot and 2 liters (8 cup) water. Bring to a full boil, cover reduce the heat to low, and cook for 40 minutes. Removed from the heat, drain the lotus roots, and reserve the stock. Rinse the lotus roots in cool water, drain, and set to cool. When cool enough to handle, slice the lotus roots into round slices about 6 mm thick.
Bring the lotus stock to a boil and blanch the beans until they turn dark and shiny, about 2 minutes. Removed from the heat, drain, and rinse the beans in cool water. Drain and set aside to cool. Discard the stock.
Bring a cup of water with the salt to a boil in a saucepan. Add the carrots and blanch for 3 minutes; removed, rinse and set aside. Add the peas and celery, and cook for 1 minutes, removed rinse, and set aside.
In a large bowl, combine the Dressing ingredients, stirring well. Add all the vegetable and toss together until well coated. Transfer to a smaller salad bowl or platter and serve.
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