Spicy Daikon Carrot Salad (Liangban, 凉拌)
The Mala MarketEquipment
- mandoline
Ingredients
- 1 large carrot, peeled
- 1 large daikon, peeled
- ¾ tablespoon salt
- 2-3 cloves fresh garlic, peeled and minced
- 1 tablespoon chili oil with flakes see note
- 2 teaspoons Chinese black vinegar
- 1 teaspoon Chinese light soy sauce (Zhongba preferred)
- ¼ teaspoon toasted sesame oil
- ⅛ teaspoon white sugar
- dash ground huajiao (Sichuan pepper) see note
- fresh cilantro, rinsed and drained for garnish
Instructions
- Slice ends off peeled carrot and daikon and julienne to 1/16-inch thickness using mandoline. Toss with salt in a large bowl to draw out moisture and let rest for 15 minutes. Drain excess moisture, wringing carrot and daikon to squeeze-dry remaining moisture.
- Combine with dressing ingredients in a serving bowl. Toss to coat evenly and chill in refrigerator for later, or enjoy immediately. Garnish with cilantro to serve.
Notes
CHILI OIL:
Make my family's authentic Sichuan Chili Oil here to dress this like we do at home.
GROUND HUAJIAO (Sichuan pepper):
Toast whole huajiao in a dry skillet until it starts to smell very fragrant, but do not brown them. Let peppercorns cool, then grind to powder in a mortar and pestle or electric coffee grinder. Ground huajiao will retain its potent flavor and numbing punch for only a few weeks.