Peel the lotus root and cut into 3 mm thick slices. Soak in water and then parboil. Drain the water and let cool.
Cut the Chinese cabbage into 5 mm strips. Thinly slice the yuzu peel.
Combine the ☆ dressing ingredients.
Arrange the Chinese cabbage and lotus root in a nicely balanced way and scatter with the yuzu peel. Add the dressing right before serving.
Story Behind this Recipe
I learned this recipe from my mother, who used to be a flight attendant for Japan Airlines long long ago. They served this salad in First Class. It was very popular, even though it was so simple. On board, there were apparently two types of dressing you could choose from.
If you use a small lotus root you can use the slices without cutting them up for a cuter appearance (cut the larger slices in half).
If you can, try to use the thicker leaves on the inside of the Chinese cabbage. Otherwise it will become watery and slushy. Make sure you thoroughly dry off the water after washing them.