Lotus Root, Napa Cabbage, and Persimmon Salad

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Peel the lotus root, slice it as thin as 0.2 cm, soak it in half a cup of water with vinegar for about 10 minutes, then remove the moisture.
2. Wash the napa cabbage, apple, and pear and julienne into 4 to 5 cm lengths.
3. Coarsely chop the peanuts and walnuts with a knife.
4. Heat brown rice oil in a pan and fry the lotus root until golden brown to make lotus root chips.
5. Mix the ripe persimmon (hongsi), thick yogurt, triple-strength vinegar, and salt to make a persimmon dressing.
6. Put the napa cabbage, apple, pear, lotus root chips, peanuts, and walnuts in a bowl, toss, and serve with the persimmon dressing.