Instructions: Stir the sugar, vinegar, cilantro, lime juice, ginger and jalapeno together in a small saucepan. Set aside.

For the Salad: Add the vinegar to a medium pot of boiling water. Add the lotus root to the water and cook until tender-crisp, about 2 to 3 minutes. Remove from the heat, drain and place in a large serving bowl along with the cucumber and radishes.

Heat the dressing over medium heat, stirring until the sugar is dissolved. Pour the dressing over the vegetables, toss well to coat and let marinate for 10 minutes. Serve at room temperature or refrigerate until chilled. Garnish with the cilantro sprigs.

This recipe yields 4 servings.

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