LOTUS ROOT SALAD

FOR THE SALAD:
10 oz lotus root or 1/2 can (16 oz size) sliced lotus root
1 medium-size red bell pepper
1/2 medium-size green bell pepper
1/2 hot green chile
FOR THE DRESSING:
1/4 cup red wine vinegar
2 tbsp sugar
2 tbsp light soy sauce
3 tbsp sesame oil
1 tbsp toasted sesame seeds* (for garnish)

Pare lotus root and cut crosswise into thin slices (if canned, simply drain). Cut bell peppers into 1/4-inch strips. Remove seeds and membrane from chile and cut into very thin slices.

Mix together vinegar, sugar and soy sauce. Stir in sesame oil.

Toss together lotus root, bell pepper, chile and dressing. Cover and refrigerate 1 hour.

TO SERVE:
Toss salad just before serving and sprinkle with sesame seeds.

*TO TOAST SESAME SEEDS:
Heat 8-inch skillet until hot. Reduce heat to medium-low. Add 1 tablespoon sesame seeds. Cook and stir until seeds are light brown, about 2 minutes.

Servings: 6
Source: General Mills, Inc.