Shredded Radish with Black Moss

Name: Shredded Radish with Black Moss
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Ingredients: 500 g Carrots (washed, shredded finely, salted for 10 minutes, and squeezed dry); 50 g Soaked black moss (cleaned and drained); 250 g Shredded chili (lightly salted); to taste Salt; to taste Vinegar; to taste Soy sauce; to taste Sichuan peppercorn powder; to taste White pepper powder; to taste Sesame oil; to taste Chopped cilantro

A refreshing home-style cold salad of shredded radish, chili, and hair moss, with a crisp texture and a tangy, spicy flavor.

16 min

Easy

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Ingredients

Carrots (washed, shredded finely, salted for 10 minutes, and squeezed dry) 500 g

Soaked black moss (cleaned and drained) 50 g

Shredded chili (lightly salted) 250 g

Salt to taste

Vinegar to taste

Soy sauce to taste

Sichuan peppercorn powder to taste

White pepper powder to taste

Sesame oil to taste

Chopped cilantro to taste

Instructions

Prepare the ingredients

Wash the carrots and shred them finely, add salt and marinate for 10 minutes, then squeeze out the water. Lightly salt the shredded chili and set aside. Rinse the soaked black moss, remove any debris, drain well, and set aside.

Mix and combine

Arrange the shredded carrots and chili on a plate, place the black moss on top, drizzle in all the seasonings listed above, sprinkle with the chopped cilantro, and toss well to combine.