Shredded Potato Salad with Spinach and Carrots
With its vibrant, beautifully balanced blend of red, white, and green hues, this dish is bright, visually appealing, fragrant, tender, and refreshingly crisp. It is prepared by blanching shredded potato, spinach, and carrot, then tossing them into a cold salad.
Ingredients
Potato (peeled, washed, shredded)
150 g
Spinach (washed and cut into small pieces)
150 g
Carrot (washed, shredded)
100 g
Sichuan pepper oil (fried)
to taste
Fine salt
to taste
MSG
to taste
Minced ginger
to taste
Sesame oil
to taste
Instructions
1
Step 1
Peel and wash the potatoes, then cut into fine shreds. Wash the spinach and cut into small pieces. Wash the carrots and cut into fine shreds.
2
Step 2
Rinse the potato shreds in cold water to remove the starch, blanch briefly in boiling water, then remove and cool, draining well. Blanch the spinach leaves briefly in boiling water, then remove and cool, draining well.
3
Step 3
Arrange the potato shreds on a plate as the base, then top with the carrot shreds, spinach leaves, minced ginger, MSG, and fine salt, and drizzle with the fried Sichuan pepper oil. Serve.
