Thai Mango Carrot Salad with Lotus Root

A refreshing and Asian-inspired salad made with fresh mango, carrots, daikon radish, and lotus root – tossed in a citrus vinaigrette.  Garnish with fresh herbs, peanuts, and peppers.

Just take a look at this gorgeous Thai Mango Carrot Salad with Lotus Root! It’s one of my latest obsessions!

So, this post requires a little back story. My husband recently invited me on a date. He declared that we haven’t been to a nice restaurant in a few years. Plus, with COVID, we haven’t had the opportunity to explore some of the restaurants in our new area. And this is mostly on me.

You see, since transitioning to a plant-based diet, I’ve learned that it’s so much easier to simply make dinner myself. When we go to a restaurant, I have to research the menu to see if they offer any food we can enjoy – you know, besides salad, baked potato, or fries. If a menu looks promising, I still have to ask questions about the ingredients or sauces, or even more fun, I ask whether they can omit certain things or make substitutions.

Dairy seems to be the biggest stumbling block – butter, cheese, and cream seem to be staples in most restaurants. I catch it lurking in everything, especially if it’s made in batch foods like lasagna, soups, and enchiladas. Plus, there’s almost always so much added salt and oil, which we try to limit whenever possible.

My husband chose Soba in Pittsburgh. I checked out the menu and was pleasantly surprised to find several plant-based offerings. I made reservations and noted that we are plant-based. When we arrived, our hostess was very accommodating and explained in great detail the ingredients in the various sauces used and whether they could modify a particular dish for us. I hadn’t even eaten anything yet, and I was ecstatic.

The atmosphere was relaxing. The restaurant itself was clean and spacious. The service was impeccable. The menu vast, innovative, and fresh. The food? Oh, the food we ordered was incredible. It was the perfect date night.

The restaurant featured a Songkran menu. And to my delight, one of the options was a Spicy Lotus Root & Mango Salad. It was colorful, light, and refreshing. When I told our server that we would definitely be back simply to enjoy that delicious salad, she informed me that the salad was retiring the next day. wait, what?!

So obviously I had to try to recreate it, with only my taste buds to guide me. And after receiving a thumbs up from my husband, I thought maybe you’d like to try it. Of course it isn’t exactly the same as Soba’s delicious salad, but it’s still extremely good.

This salad has so many promising elements. Fresh raw vegetables, succulent mango, a light and tangy dressing, fragrant herbs, colorful garnishes, aromatic shallots, and adorable toasted lotus root slices to bring it all together.

Needless to say, this Thai Mango Carrot Salad with Lotus Root is such fun to make! But there are a few steps; and of course I have some notes to share with you along the way. Don’t hesitate to ask questions if I missed something or anything is unclear. From the restaurant’s menu description, the salad contained lotus root, mango, peanut, mint, basil, carrot, and crispy shallot.

Let’s start by looking at the most curious and exotic ingredient – the lotus root. Lotus are famously seen floating in ponds across Asia, though I have seen them in many ponds and lakes in the United States as well. For the record, I think lotus flowers are perfectly gorgeous. And since I have always loved the look of the lotus flower, I included it in my Pebbles and Toast logo.

But since I never purchased or prepared lotus root before, I had to do a bit of research.

As it turns out, the lotus plant is edible, but the root growing under the water’s surface is commonly used in cooking, especially in Chinese vegetarian cuisine. The “lotus root is actually the rhizome of the lotus flower. Lotus roots can grow quite long under water and have segments linked like sausages.” (ohmyveggies)

Like most plants, lotus root contains few calories but loads of fiber. They are also an excellent source of vitamins and minerals, including Vitamin C, Vitamin B, iron, potassium, copper, thiamin, and zinc. (honestfoodtalks)

When raw, lotus root is crunchy, much like a radish or celery. When cooked in liquid for a long time, it becomes more comparable to a potato. For this reason, lotus roots can be added to soups and stews, stir-fried, or braised in soy sauce. But they can also be enjoyed raw in salads, deep-fried into chips, used in desserts, or even to make tea.

It took me some time and patience, but I eventually found both fresh lotus root and packaged boiled lotus root in the produce section of an Asian market an hour away in Pittsburgh. I opted for the packaged since I read that preparing and cleaning lotus root can be a bit tricky for a novice like myself.

If you are able to purchase fresh, select a fat, heavy, and firm lotus root. The color should be light brown with no bruises or cracks. Store uncut lotus root wrapped in paper towels or a damp cloth in a plastic bag in the refrigerator for up to a week.

When preparing the lotus root, trim off the hard ends and use a vegetable peeler to remove the outer skin. Clean the lotus root under running water, using a thin straw cleaner or chopstick clean any dirt found inside the rhizomes or holes.

Slice the lotus root crosswise to reveal the attractive hole design. It’s important to note that lotus root may discolor after it’s cut, just like apples and potatoes. Place the slices in a bowl of cold water with a few drops of white vinegar to preserve the color. Allow the lotus root to soak for at least 30 minutes to remove excess starch.

Then you’ll need to boil your slices until slightly tender, drain, and cool. Store in cool water until you’re ready to use the cooked slices. Since I purchased a package of cooked lotus root slices, I skipped this step.

To make the lotus root chips, you can either roast them in the oven or toast them in a skillet on the stove. Baking the lotus root in the oven is much easier and less time consuming, but may result in a slightly chewy texture that I’m not particularly fond of. I definitely have to hone my lotus root skillz.

For this reason, I prefer and recommend the stovetop method. The lotus root slices cooked on the stove result in a much more pleasant texture and flavor, more like a thick taro chip. Regardless of the method, it’s important to enjoy these immediately. Just like healthier unfried homemade potato or kale chips, lotus root chips lose their crispness rather quickly. But they’re so pretty.

Next up are the crispy shallots.

While you can purchase crispy shallots in most asian markets, I make my own. I think the purple hue is striking atop this colorful salad. Simply slice the shallots fairly thin. Then roughly chop the slices to make smaller bits. Like the lotus root, you can sauté the shallots in a skillet, stirring occasionally.

Or you can toast the chopped shallots in the oven by placing them on a lined baking sheet. It’s super important that you keep an eye on these little bits because they will go from crisp and golden to burnt in a heartbeat! I may or may not have experienced this phenomenon firsthand.

Now that we’ve covered the lotus root and shallots, let’s consider the rest of the ingredients in this refreshing Thai Mango Carrot Salad with Lotus Root, namely the Dressing, Salad, and Garnishes.

While all of the ingredients play a vital role in this salad; I believe the dressing deserves a little more recognition. It uses quite a bit of fresh lime juice – just over a quarter cup – which equates to 4-5 limes, depending on how juicy the limes are. I use a little hand juicer that extracts quite a bit of juice.

A little rice wine vinegar, soy sauce or gluten-free tamari, agave, and vegan Worcestershire sauce work in tandem to round out the flavors. I like adding a little chili garlic sauce to add a hint of spice and more depth of flavor. The results are vibrant, fresh, and delicious!

Next up are the salad ingredients.

The primary stars in this Thai Mango Carrot Salad with Lotus Root are carrots, daikon radish, and mango.

It’s a little peculiar looking back such a short time ago, but I don’t remember any mango in the salad I ate. And yet, it was listed in the title, so I included some slivered fresh mango.

And I’m telling you now, the mango is a definite keeper. It adds just a hint of tropical sweetness to the salad and pairs very well with the dressing, carrots, and radish.

We had two large mango trees in my childhood home’s yard. There were days when we’d peel and chop buckets upon buckets of mangos. Needless to say, I became quite accustomed to cutting into a mango. I know there are other methods to peel a mango, but this is my preferred method. I figured I’d share it with you so that you have more options.

To prepare the mango, slice both ends, then remove the peel with a paring knife. Place the mango on the cutting board so that you can see the tip of the pit. Using the pit as a guide, slide the blade of a large knife over the pit. Turn the mango around and do the same on the other side. Then cut off any remaining flesh.

Then lay the two large flat slices of mango on the cutting board. Carefully, run the knife through the center of the mango, running parallel to the cutting board. Then turn the knife as you normally slice and slice the mango in thin slices. I promise, it sounds trickier than it is. If you’re interested, check out the pictorial in the instructions below.

And while there are a myriad of ways to slice or shred carrots and radishes, this Thai Mango Carrot Salad with Lotus Root really needs thin cut carrots and radishes to achieve the right texture. You can use a mandolin, box grater, or food processor to shred the carrots and radishes. You could also use a knife, but that would take way too long.

Surprisingly, I found that my spiralizer works incredibly well to create the perfect texture. The bite is just right. It isn’t too thin, it isn’t too thick – rather, it’s al dente, which is perfect. But since we aren’t looking for long spools of vegetable pseudo-pasta here, I use a large knife to slice through the veggies in several places. The end result is exactly what we want.

The sliced green onions not only add a bit of green, but increases the aromatics in this salad.

Next, we need to combine the dressing with the salad ingredients in a large bowl. Simply toss them together until all the carrots and radishes are nicely coated.

You now have two options. You can either combine the garnishes with the salad or artistically decorate your salad. I say this because some people like myself really enjoy eating pretty food. So I like my salad to look pretty. My husband, on the other hand, really enjoys this salad a lot more with the herbs and garnishes chopped and mixed in. It’s up to you.

So let’s talk about the garnishes. This Thai Mango Carrot Salad with Lotus Root is epic solely due to the garnishes. Simply put.

Just like Pho, the garnishes are where it’s at! I like using fresh sprigs of mint, basil, and cilantro. You can use sweet basil or Thai basil. Either work great here.

And honestly, all three of these fresh herbs lend a distinct flavor essence that work very well in this salad. If you are allergic or do not like the flavor of mint, cilantro, or basil, you should omit it. The other two should work. But I highly recommend you use all three if you can.

It’s time to bring everything together!

This Thai Mango Carrot Salad with Lotus Root looks really pretty with the crispy lotus root slices sitting majestically atop the colorful mountain of veggies and herbs. Follow with a sprinkling of crispy shallots on top with a smattering of peppers, chopped peanuts, and lime wedges.

Again, you can use any or all of these. Though admittedly, I tend to use all of them. The more the merrier!

If you enjoy spicier foods, use both the Thai chili peppers and jalapeños. If you prefer your foods more mild, do remove the seeds from the peppers before serving. It substantially decreases the heat without compromising flavor.

This salad is best served immediately; but it can be stored in an air-tight container in the refrigerator for up to three days. If you are going to store this Thai Mango Carrot Salad with Lotus Root, I recommend storing the components separately. In other words, store the dressed salad in the refrigerator separate from the fresh herbs and peppers.

And whatever you do, do not add the lotus slices or shallots until ready to serve. Otherwise, they both lose their crispness.

I hope you enjoy this Thai Mango Carrot Salad with Lotus Root as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Thai Mango Carrot Salad with Lotus Root

• 8 ounces lotus root, boiled and thinly sliced*
• 2 shallots, thinly sliced, then roughly chopped
• 1 tsp avocado oil (optional)

Dressing

• 5 Tbsp fresh lime juice
• 2 Tbsp rice wine vinegar
• 1-2 Tbsp agave syrup
• 1 Tbsp soy sauce, coconut aminos, or tamari
• 1 tsp vegan Worcestershire sauce
• 1 tsp chili garlic sauce
• 1 tsp sesame seeds

Salad 

• 2-3 carrots, peeled and spiralized or grated**
• 1 daikon radish, peeled and spiralized or grated**
• 1 mango, peeled, pitted, thinly sliced***
• 2 green onions, thinly sliced

Garnish

• 2-3 sprigs fresh mint
• 2-3 sprigs basil
• 4-5 sprigs cilantro
• crispy lotus root (above)
• crispy shallot (above)
• sliced Thai chili peppers, jalapenos, green onions, lime wedges, chopped peanuts (optional but highly recommended)

Instructions

1. Cook the lotus root slices. Option 1 – bake in the oven. Preheat oven to 375° F.  Place the slices of lotus root on a lined baking sheet and bake for 20 minutes, until golden and crisp. Remove from the oven and allow to cool slightly.

1. Cook the lotus root slices. Option 2 – cook on the stovetop. Rinse and pat the lotus root slices dry.
2. Heat a skillet on medium-high heat. Evenly place the slices of lotus root in the hot skillet. Allow to remain in place until golden underneath, about 6-8 minutes.
3. Turnover and cook another 6-8 minutes, until lightly golden. Remove from the pan and allow to cool slightly.

1. Make the crispy shallots. In a bowl, toss the shallots with 1 teaspoon avocado oil until evenly coated.  Evenly scatter the shallots on a lined baking sheet and bake for 15-20 minutes, until golden.
2. Stir after 10 minutes to ensure all pieces are browning evenly. Remove any brown pieces to avoid burning.
3. Remove from oven and cool.

1. Meanwhile, whisk together the Dressing ingredients. Set aside.
2. In a large bowl, gently toss the Salad ingredients with the Dressing.
3. This salad can be stored in an air-tight container in the refrigerator up to three days.

1. To serve, place a portion of the dressed salad onto a plate or bowl.  Garnish with fresh herbs, crispy lotus root slices, crispy shallots, chopped peanuts, sliced chili peppers or jalapenos, sliced green onions, and lime wedges, as desired.
2. Alternatively, chop up the herbs, then toss the salad with the green onions, peanuts, and chopped herbs.  Garnish with jalapenos, peppers, and lime wedges.  

Notes

* I used packaged boiled lotus root slices that I found in the refrigerator section of an Asian market.  You can peel and boil the lotus root yourself if you have access to fresh lotus root.

** I highly recommend you spiralize or grate the carrots and radish.  Packaged shredded carrots and radishes available in the grocery store can be rather thick and dry.  Simply wash and peel your carrots and radish, cut off the ends, and grate your carrots and radishes using the thin blade on a spiralizer, box grater, food processor, or mandolin.

This is what the spiralized radish looks like.

This is how the carrots look after being grated by my food processor and what they look like when spiralized. Both work very well and have great texture and taste. The end results just have a slightly different appearance.

*** To prepare the mango, slice both ends, then remove the peel with a paring knife. Place the mango on the cutting board so that you can see the tip of the pit. Using the pit as a guide, slide the blade of a large knife over the pit. Turn the mango around and do the same on the other side. Then cut off any remaining flesh. Then lay the two large flat slices of mango on the cutting board. Carefully, run the knife through the center of the mango, running parallel to the cutting board. Then turn the knife as you normally slice and slice the mango in thin slices. Sounds trickier than it is. See the pictorial below.

Recipe inspired by a visit to Soba Lounge