Cut radish and carrots into fine julienne with mandoline, then toss with 2 tablespoons kosher salt in a bowl and let stand 1 hour. Drain in a colander, then squeeze handfuls in a kitchen towel to remove moisture and transfer to a bowl.
While vegetables are standing, heat vinegars, sugar, and remaining 1/2 teaspoon kosher salt in a small nonreactive saucepan over moderate heat, stirring, until sugar is dissolved.
Meanwhile, heat peanut oil in a small heavy skillet over moderately high heat until hot but not smoking, then sauté dried chiles and Sichuan peppercorns, stirring, until chiles are blackened, 1 to 2 minutes. Remove from heat and stir in ginger and fresh chiles, then stir into vinegar mixture. Cool sauce.
Pour sauce through a fine sieve into bowl with radish and carrots. Add scallion, cilantro, and sesame oil and marinate, tossing occasionally, 30 minutes.
* Available at Asian markets and Uwajimaya (800-889-1928).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	161.93 Kcal (678 kJ)
Calories from fat	57.63 Kcal
		% Daily Value*
Total Fat	6.4g	10%
Sodium	269.14mg	11%
Potassium	60.35mg	1%
Total Carbs	23.6g	8%
Sugars	18.3g	73%
Dietary Fiber	4.56g	18%
Protein	2.23g	4%
Vitamin C	37.8mg	63%
Vitamin A	0.1mg	4%
Iron	0.1mg	0%
Calcium	47.6mg	5%

Amount Per 100 g
Calories	71.86 Kcal (301 kJ)
Calories from fat	25.58 Kcal
		% Daily Value*
Total Fat	2.84g	10%
Sodium	119.44mg	11%
Potassium	26.78mg	1%
Total Carbs	10.47g	8%
Sugars	8.12g	73%
Dietary Fiber	2.02g	18%
Protein	0.99g	4%
Vitamin C	16.8mg	63%
Vitamin A	0.1mg	4%
Calcium	21.1mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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