Serves: 6
Total Calories: 83

10 ounces lotus root*
1 medium red bell pepper
1/2 hot green chili
1/4 cup red wine vinegar
2 tablespoons sugar
2 tablespoons light soy sauce
3 tablespoons sesame oil
1 tablespoon toasted sesame seeds (see Appetizers & Cold Dishes)

Pare lotus root cut crosswise into thin slices. Cut bell peppers into 1/4-inch strips. Remove seeds and membrane from chili. Cut chili into very thin slices. Mix vinegar, sugar and soy sauce. Stir in sesame oil. Toss lotus root, bell pepper, chili and dressing. Cover and refrigerate 1 hour.

Toss salad just before serving sprinkle with sesame seed.

6 servings

*You can substitute 1/2 can (16 ounce size) sliced lotus root, drained, for the fresh lotus root.

**Lotus roots are symbolic: The Chinese words for lotus root and the expression that means "achieve more each year" sound almost identical and so Lotus root has become a traditional New Year's food. This vegetable can be used in salads, stir-fries and stews or soups. Thinly sliced, a little goes a long way.

From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 83
Calories from Fat: 60

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