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Side Dish
Asian
8 - 10 servings
2 hours
20 minutes
3 pounds Lo Bok, peeled
1 1/2 medium carrots
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 peppers
1 teaspoon Sichuan Peppercorn
1 tablespoon ginger, fresh, peeled, fined, julienned
6 small Thai Peppers
1/4 cup scallions, thinly sliced
1/2 cup cilantro leaves, chopped
2 teaspoon sesame oil
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 peppers and Sichuan peppercorns, stirring, until peppers are blackened, 1 to 2 minutes.
Remove from heat and stir in ginger and fresh peppers, 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.
