Lotus Root and Wood Ear Salad with Soy-Ginger Dressing

• 1 pound lotus root peeled and sliced into 1/8 to 1/4-inch slices
• 1 each carrots peeled and cut bias into 1/8 to 1/4-inch slices
• 4 each wood ears
• 2 each celery thinly sliced
• 4 tablespoons cilantro freshly chopped
• 2 tablespoons soy sauce, light or to taste
• 2 tablespoons peanut oil or extra-virgin olive oil
• 1 teaspoon sesame oil
• 1/2 inch ginger peeled and freshly minced
• 1 small garlic cloves freshly minced
• 1 tablespoon rice vinegar or to taste
• 1/2 tablespoon sugar or to taste, optional

1. To make the dressing:
2. In a small bowl, whisk together all the dressing ingredients until well blended.
3. Put it in the fridge until ready to use.
4. To make the salad:
5. Bring a quart of water to a boil in a medium saucepan.
6. Blanch the lotus roots for about 3 minutes until they become softer but still crunchy.
7. Shock the lotus roots in iced water to stop cooking.
8. Drain well, transfer into a large mixing bowl.
9. Blanch the carrots for about 40 seconds to 1 minute.
10. Shock in the iced water, drain well and transfer into the same large bowl with the lotus roots.
11. Boil the wood ears for about 5 minute, turn off the heat, let sit for another 5 minutes.
12. Rinse under cold water, drain well, and add into the large mixing bowl.
13. Add the celery and cilantro.
14. Pour the dressing over the veggies, and toss until evenly mixed and well coated.
15. The salad can be served right away, for the best result, refrigerate for overnight.

lotus root, carrots, wood ears, celery, cilantro freshly, soy sauce, peanut oil, sesame oil, ginger, garlic, rice vinegar, sugar

Taken from recipeland.com/recipe/v/lotus-root-wood-ear-salad-soy-g-53461 (may not work)