Vegan Water Lily Salad: Fresh and Crunchy at Home

Vegan water lily salad is a dish that embodies the flavors of the Mekong Delta, highlighted by the harmonious combination of fresh ingredients and savory dressing. Let’s explore how to make this refreshing dish at home!

1. Introduction to Water Lily and the Special Salad

Water lily, a characteristic flower of the Mekong Delta, typically blooms during the flood season (around August to November in the lunar calendar). Not only visually appealing, water lily is also used to prepare many delicious dishes such as sour soup, hot pot, stir-fry, and especially the vegan water lily salad.

This salad is not only an ideal choice for vegetarian meals but also rich in nutrients. Water lily contains high levels of vitamin C, fiber, and minerals, which boost the immune system, aid digestion, and improve overall health.

Fresh water lily – the main ingredient of the salad

According to nutrition expert Nguyen Thi Hoa (National Institute of Nutrition): “Water lily is a rich source of vitamins and minerals, particularly beneficial for health. The vegan water lily salad is a perfect suggestion for a light meal.”

2. Ingredients Needed

To make the vegan water lily salad, you will need the following ingredients:

• Water lily: 300g (choose fresh buds with yellow, unopened petals).
• Tofu: 2 pieces (fried or regular tofu works).
• Carrot: 1.
• Cucumber: 1.
• Herbs: Vietnamese coriander, basil, cilantro (a little of each).
• Roasted peanuts: 50g.
• Fresh chili: 1-2 (depending on taste).
• Lime: 1-2.
• Sugar: 3 tablespoons.
• Vegan fish sauce: 2 tablespoons (or substitute with soy sauce).
• Garlic: 1 clove.

Tip for choosing water lily: Choose buds with vibrant yellow color and unopened petals, not bruised. To ensure freshness, buy water lily in the early morning.

3. Secrets to Preparing Ingredients

The preparation step plays a crucial role in creating the perfect flavor for the salad. Here’s a detailed guide:

• Water lily: Rinse under running water, then soak in diluted salt water for about 15 minutes to remove natural bitterness. Drain well.
• Tofu: If using regular tofu, fry until golden and cut into bite-sized pieces.
• Carrot and cucumber: Peel and shred into thin strips.
• Herbs: Rinse and finely chop.
• Roasted peanuts: Crush coarsely.
• Chili and garlic: Mince finely.

Prepared ingredients ready for the salad

Vegetarian cuisine expert Tran Van An shares: “The secret to a delicious salad lies in the preparation. Water lily needs to be processed carefully to maintain its crunchiness and remove bitterness.”

4. Recipe for Savory Salad Dressing

The salad dressing is the key to the dish’s flavor. Here’s a simple recipe you can follow:

• Ingredients:

  • 3 tablespoons of sugar.
  • 2 tablespoons of vegan fish sauce (or soy sauce).
  • 2 tablespoons of lime juice.
  • 1 tablespoon of water.
  • 1 clove of minced garlic.
  • Minced chili (to taste).

• How to mix: Combine all ingredients in a bowl and stir until the sugar dissolves. Adjust the taste to achieve a harmonious balance of sweet, sour, salty, and spicy. For added flavor, you can sauté the garlic before mixing.

5. Steps to Make Vegan Water Lily Salad

After preparing the ingredients and the dressing, follow these steps to make the dish:

• Step 1: Place water lily, tofu, carrot, cucumber, and herbs in a large bowl.
• Step 2: Pour the salad dressing over the ingredients.
• Step 3: Gently toss to ensure all ingredients are evenly coated. Be careful not to crush the water lily.
• Step 4: Sprinkle the crushed peanuts on top.
• Step 5: Arrange the salad on a plate and enjoy.

Finished vegan water lily salad, appetizing and visually appealing

6. Tips for Enjoying the Salad at Its Best

The vegan water lily salad tastes best when eaten immediately after mixing. You can pair this salad with toasted rice paper, steamed rice, or fresh vermicelli to enhance the flavor.

Tip: To make the salad more appealing, garnish with a few slices of red chili or sprigs of herbs.

If you have leftovers, you can store the salad in the refrigerator for 1-2 days. However, the salad will lose its crunchiness and release water over time.

What to Eat with Vegan Water Lily Salad?

• Toasted crispy rice paper.
• Steamed hot rice.
• Fresh vermicelli.
• Vegetarian spring rolls.

Conclusion

With a simple recipe and easily accessible ingredients, vegan water lily salad is sure to become a great choice for your family’s daily meals. Not only delicious, this dish also offers high nutritional value, suitable for everyone.

Try making vegan water lily salad today and share your results with “Sổ Tay Món Ăn”! We are always ready to hear your feedback.

FAQ (Frequently Asked Questions):

• Can water lily be substituted with other vegetables? If you don’t have water lily, you can substitute it with lotus stems or water spinach. However, the flavor will be slightly different.
• How to prevent the salad from releasing water? To prevent the salad from releasing water, make sure to drain the water lily thoroughly after soaking. Also, only mix the salad when you are ready to eat.
• Where can I buy vegan fish sauce? You can buy vegan fish sauce at supermarkets, vegetarian stores, or make it at home.
• How long can the salad be stored? Vegan water lily salad should be eaten immediately after mixing. If you have leftovers, you can store it in the refrigerator for 1-2 days.
• Can other ingredients be added to the salad? You can add mushrooms, bean sprouts, or green mango to enhance the flavor.