Chinese Potato & Carrot Salad Recipe
This light and crunchy Chinese potato salad recipe features shredded potatoes and carrots blanched briefly for a crisp bite. Tossed in a bold, spicy dressing with Sichuan peppercorns, garlic, and chili oil, it's a flavorful and refreshing side that fits perfectly into your favorite Chinese food recipes collection.
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.
Tried this recipe?Let us know how it was!