Some recipes stop you in your tracks. This Chinese potato salad is one of them. It’s bright, crisp, and unlike anything you’d expect from a potato-based dish.
Forget creamy or mashed—this version flips the script with matchstick-cut vegetables, a light chili oil dressing, and a texture that stays with you long after the last bite.
A Different Take on the Familiar Asian Recipe
What makes this salad stand out is how it handles the potatoes. Instead of soft and starchy, the potatoes are shredded and blanched to lock in a firm, crunchy texture.
It’s more like jicama than anything traditionally found in most Western potato recipes.
The process is simple but intentional. Soaking the potato matchsticks removes excess starch and keeps them pleasantly crisp. That snap with each bite sets the tone for a side dish that feels more like a refreshing snack than a heavy carb load.
Layers of Flavor, Not Just Heat
The Sichuan peppercorns bring that unmistakable numbing tingle, but the heat is balanced—not overwhelming. There’s garlic, soy sauce, rice vinegar, and just a touch of sugar to round everything out.
It’s a layered dressing that doesn’t overpower the vegetables but still makes its presence known.
A splash of chili oil adds richness, while fresh cilantro pulls the whole dish together with a burst of green. It’s bright, it’s spicy, and it lands somewhere between a salad and a cold appetizer.
For fans of Chinese food, it’s a flavor combination that’s instantly familiar—but with a texture twist that feels totally new.
Perfect for Everyday Meals or Gatherings
This salad works anywhere. It’s quick enough to throw together on a weeknight but interesting enough to bring to a dinner party.
Since it can be made a day in advance, it’s also a great meal prep idea—just store it in an airtight container and serve at room temperature when ready.
It fits seamlessly into a spread of other Chinese recipes, especially those leaning lighter or more vegetable-forward. Think cold noodles, smashed cucumber salad, or simple grilled proteins.
The contrast in texture and temperature helps reset the palate and makes each bite feel fresh.
How to Customize It
This is a recipe designed for flexibility. Want it vegan? No problem—it already is. Need a gluten-free version? Swap the soy sauce for tamari. Prefer more heat? Increase the chili oil or throw in some sliced fresh chili for good measure.
The veggies are easy to adjust too. Bell pepper, daikon radish, or even celery can step in alongside or in place of the carrot and pepper. The key is to keep the pieces small and uniform for the best texture.
For those who like experimenting with recipes, the dressing is an easy place to start. Try adding a splash of sesame oil, a touch more vinegar, or even a sprinkle of toasted sesame seeds for added depth.
Each small change shifts the flavor slightly without losing the heart of the dish.
Why It’s Worth Adding to the Rotation
Chinese food is known for its ability to balance flavor and texture, and this potato salad is no exception. It’s an excellent example of how simple ingredients, treated with care, can produce something completely unexpected.
As far as potato recipes go, this one earns a permanent spot on the list of go-to side dishes. It brings crunch, spice, and color to the table—and it only gets better after a few hours of marinating.
This is the kind of recipe that makes even the simplest meal feel special. It invites curiosity, draws compliments, and might just become the most-requested dish at your next gathering.
Chinese Potato & Carrot Salad Recipe
Equipment
- Medium pot
- Wok or sauté pan
- Cutting board and knife or mandolin slicer
- Large mixing bowl
- Small heatproof bowl
- strainer
Ingredients
- 1 large russet potato 10 to 12 ounces
- 1 medium carrot julienned
- 1 long hot green pepper or Anaheim pepper seeded and julienned
- 3 tablespoons neutral oil
- 1½ tablespoons whole Sichuan peppercorns
- 1 tablespoon minced garlic about 3 cloves
- 1 tablespoon light soy sauce
- 2 teaspoons rice vinegar
- 1 to 2 teaspoons chili oil
- ¾ teaspoon sugar
- ½ teaspoon fine sea salt or to taste
- ¼ cup finely chopped fresh cilantro leaves and stems
Instructions
- Prep the Potato: Peel the potato and slice off a thin side to create a flat surface for stability. Slice it lengthwise into thin sheets, then cut into matchstick-sized strips. Try to keep slices uniform in size.
- Rinse and Soak: Place the potato strips into a bowl of cold water and soak for 10 minutes. Drain, then repeat the soak with fresh cold water for another 10 minutes. This helps eliminate starch and gives the potatoes a crisp texture.
- Blanch the Vegetables: Bring a medium pot of water to a boil. Meanwhile, prepare a bowl of ice water. Once boiling, add the potato and carrot to the pot and cook for 2 minutes. Add the green pepper and cook for an additional 30 seconds. Immediately strain and transfer all vegetables to the ice bath to cool quickly.
- Infuse the Oil: In a wok or skillet, heat the neutral oil over medium-low heat. Add Sichuan peppercorns and cook gently for about 10 minutes. The oil should bubble lightly and the peppercorns will darken slightly but not burn.
- Flavor the Garlic: Place the minced garlic in a small heatproof bowl. Pour the hot peppercorn oil through a strainer over the garlic. The hot oil will release the garlic's aroma.
- Make the Dressing: Stir the soy sauce, rice vinegar, chili oil, sugar, and salt into the garlic-infused oil until well combined.
- Assemble the Salad: Drain the vegetables thoroughly to avoid watering down the dressing. Add them to a large bowl with the chopped cilantro. Pour the dressing over and toss well to coat everything evenly.
- Serve or Store: Serve immediately or chill for up to one day in advance. This dish is delicious at room temperature or slightly chilled.
Notes
- The double soaking method for the potatoes is key to achieving the salad’s crisp texture.
- The level of chili oil can be adjusted to match your spice preference.
- You can prepare the oil infusion and dressing ahead of time for faster assembly.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.