Inspired by Cambodian khmer nhoam, this light and healthy recipe brings beetroot, lotus stem and coconut together in a tangy, refreshing salad.
Seed and nut mix
1. Prepare the ingredients
Fill a bowl with icy cold water. Add the beetroot juliennes and let them rest in the bowl for 5 minutes.
2. Dry the beetroot
Drain the water from the beetroot in a sieve or colander. Lightly pat them with a paper towel to make sure they are dry.
3. Mix the salad
Add the beetroot (leave a few juliennes aside for garnish), lotus stem and coconut to a mixing bowl. Add the peanut chilli dressing and gently toss the salad so it is evenly coated. Mix well.