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Spicy Daikon Carrot Salad (Liangban, 凉拌)

Author: Kathy Yuan | The Mala Market | Inspiration & Ingredients for Sichuan Cooking


  • mandoline


  • 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
  • teaspoon white sugar
  • dash ground huajiao (Sichuan pepper) see note
  • fresh cilantro, rinsed and drained for garnish


  • 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.


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.