10 mins 2 Vegan

Inspired by Cambodian khmer nhoam, this light and healthy recipe brings beetroot, lotus stem and coconut together in a tangy, refreshing salad.


Beetroot, julienned
Lotus stem
Dry coconut
Peanut-chilli dressing
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.

4. Garnish and serve

Want to cook this dish?

Order the meal kit:

cambodian beetroot salad kit
Inspired by Cambodian khmer nhoam, this light and healthy recipe brings beetroot, lotus stem and coconut together in a tangy, refreshing salad.Note: This meal kit contains fresh ingredients. Refrigerate immediately and consume within 24 hours.