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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Served at the morning and afternoon markets in Jinghong, Yunnan Province, China, this delightful recipe makes for a wonderful side dish to spicy meats. Ingredients:
1 lb large carrot |
2 tablespoons pickled chilies, cut into 1/2 inch slices |
3 scallions, smashed and sliced into 1/2 inch lengths |
1 tablespoon soy sauce |
1 tablespoon rice vinegar |
1 teaspoon toasted sesame oil |
1/2 teaspoon salt |
3 tablespoons cilantro leaves, coarsely chopped |
Directions:
1. Peel the carrots. Using a cleaver or chef’s knife, slice them very thin (1/8 inch thick if possible) on a 45 degree angle. You should have 3 cups.
2. In a medium saucepan, bring 4 cups of water to a boil. Toss in the carrot slices and stir to separate them. Cook just until slightly softened and no longer raw, about 3 minutes. Drain.
3. Transfer the carrots to a bowl and let cool slightly, then add the chiles and scallion ribbons and toss to mix.
4. Whisk together the soy sauce, rice vinegar, and sesame oil. Pour over the salad while the carrots are still warm. Stir or toss gently to distribute the dressing, then turn the salad out onto a serving plate or into a wide shallow bowl.
5. Serve the salad warm or at room temperature. Just before serving, sprinkle on the salt and toss gently, then sprinkle on the coriander and toss again.
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