- Rating:
- Servings:
- 8
- Difficulty:
- Total Time:
- Recipe By:
- Chris Faulkner
Ingredients
- 3 pounds Lo Bok Peeled
- 1 1/2 medium Carrot
- 2 tablespoon Kosher Salt plus 1/2 teaspoon
- 1/3 cup Red Wine Vinegar
- 1/3 cup Rice Vinegar
- 3/4 cup Sugar
- 3 tablespoons Peanut Oil
- 5 each Dried Red Chile
- 1 teaspoon Sichuan Peppercorn
- 1 tablespoon Ginger fresh, peeled fine julienne
- 6 small Thai Chiles
- 1/4 cup Scallions Thinly Sliced
- 1/2 cup Cilantro leaves, chopped
- 2 teaspoon Sesame Oil
Directions
Special equipment: a mandoline or other manual slicer cut radish and carrots into fine julienne with mandoline, then toss with 2 tablespoons kosher salt in a bowl and let stand 1 hour. Drain in a colander, then squeeze handfuls in a kitchen towel to remove moisture and transfer to a bowl.
While vegetables are standing, heat vinegars, sugar and remaining 1/2 teaspoon kosher salt in a small nonreactive saucepan over moderate heat, stirring, until sugar is dissolved.
Meanwhile, heat peanut oil in a small heavy skillet over moderately high heat until hot but not smoking, then sauté dried chiles and Sichuan peppercorns, stirring, until chiles are blackened, 1 to 2 minutes. Remove from heat and stir in ginger and fresh chiles, then stir into vinegar mixture. Cool sauce.
Pour sauce through a fine sieve into bowl with radish and carrots. Add scallion, cilantro and sesame oil and marinate, tossing occasionally for 30 minutes. Serve cold.
* Available at Asian markets and Uwajimaya (800-889-1928).
