Crisp Shredded Vegetables with Fragrant Oil

Name: Crisp Shredded Vegetables with Fragrant Oil
Total time: 20 min
Ingredients: 1 cup, julienned Lettuce stem (or jicama); 1 medium, julienned Carrot; 1/2 cup, julienned Dried tofu skin; 1, thinly sliced Red fresno chili; 2 stalks, chopped Green onion; 3 cloves, minced Garlic; 1/2 teaspoon Fine sea salt; 1 tablespoon White vinegar; 1 teaspoon Sugar; 3 tablespoons Sesame oil; 1 teaspoon Light soy sauce; 1 teaspoon Whole Sichuan peppercorns

A light and refreshing cold appetizer featuring crunchy vegetables tossed in a tangy-sweet dressing and finished with sizzling aromatic sesame oil. Perfect for hot days or as a palate-cleansing side dish.

20 min

Easy

0 favorites

Crisp Shredded Vegetables with Fragrant Oil

Story

This classic cold dish showcases the art of balancing textures and flavors. The key is briefly blanching the carrots just enough to soften their raw edge while keeping them snappy, then letting the hot infused oil do its magic to wake up all the flavors.

Ingredients

Lettuce stem (or jicama) 1 cup, julienned

Carrot 1 medium, julienned

Dried tofu skin 1/2 cup, julienned

Red fresno chili 1, thinly sliced

Green onion 2 stalks, chopped

Garlic 3 cloves, minced

Fine sea salt 1/2 teaspoon

White vinegar 1 tablespoon

Sugar 1 teaspoon

Sesame oil 3 tablespoons

Light soy sauce 1 teaspoon

Whole Sichuan peppercorns 1 teaspoon

Instructions

Prep the vegetables

Peel the lettuce stem (or jicama) and cut into thin matchsticks. Do the same with the carrot. Slice the dried tofu skin into fine strips. Thinly slice the chili and chop the green onions. Mince the garlic into a paste.

Salt and blanch

Place the lettuce sticks in a bowl, sprinkle with a pinch of salt, and let sit for 10 minutes to draw out excess water. Meanwhile, bring a small pot of water to a boil. Add the carrot strips and cook for exactly 20 seconds. Quickly drain and plunge into ice water to stop the cooking, then pat completely dry.

Make the dressing

Squeeze out any excess liquid from the lettuce. Combine all vegetables in a large bowl. Add the remaining salt, vinegar, sugar, and a drizzle of sesame oil. Toss to combine.

Bloom the oil

Heat the remaining sesame oil in a small pan over medium heat until it shimmers. Add the Sichuan peppercorns and watch for the first wisp of smoke. Remove from heat immediately and let rest for 30 seconds.

Finish and serve

Carefully pour the sizzling oil over the dressed vegetables (the peppercorns will sizzle and release their aroma). Toss everything together thoroughly. Serve immediately at room temperature or chilled. Strain and save any leftover peppercorn oil for future dishes.