Thinly slice the bacon, and thinly slice the onion horizontally. Slice the lotus root and julienne. Soak and drain in a colander.
Slice the cabbage thinly and julienne the cucumber. Transfer in a serving bowl.
Heat the olive oil in a frying pan and fry the bacon over low heat. After the bacon crisps, add the lotus root and onion.
After the lotus root and onion are cooked through, turn up the heat and fry until crispy.
Mix the cabbage and cucumbers with the crispy ingredients, including the oil.
Drizzle olive oil (not included in the ingredients list) and soy sauce. Stir well before eating.
Story Behind this Recipe
I made a salad with leftover ingredients in the fridge. I didn't expect it to be this delicious. I didn't realized that lotus roots can be eaten as a salad! This is a surprising dish!
They key is to fry the bacon, lotus root and onion very crispy. The leftovers left in the fridge will be like a marinade that could be a sandwich filling for your breakfast. Enjoy the two recipes of crispy salad and marinated vegetables.