Three sliver salad by Victor Liong | Gourmet Traveller

Name: Three sliver salad by Victor Liong | Gourmet Traveller
Total time: 30 min
Ingredients: 1 carrot, cut into julienne; 150 gm bean curd sheet (See note), cut into julienne; 50 gm kombu sheets, soaked in cold water for 12 hours, cut into julienne; 1 cup (firmly packed) coriander, chopped; Chilli oil; 4 garlic cloves, finely grated; 100 ml vegetable oil; 6 small mild dried red chillies, such as heavenly facing chillies (see note), cut into 1cm pieces; 3 tsp Sichuan peppercorns; Soy dressing; 3 tsp caster sugar; 60 ml (¼ cup) light soy sauce; 30 ml rice wine vinegar; 1 ½ tsp finely grated ginger

www.gourmettraveller.com.au

Make three-silver salad with this recipe, a refreshing northern Chinese dish featuring crisp textures, vibrant vegetables, and a cooling, tangy flavor.

View Original

Share this recipe:

Ingredients

1 carrot, cut into julienne
150 gm bean curd sheet (See note), cut into julienne
50 gm kombu sheets, soaked in cold water for 12 hours, cut into julienne
1 cup (firmly packed) coriander, chopped
Chilli oil
4 garlic cloves, finely grated
100 ml vegetable oil
6 small mild dried red chillies, such as heavenly facing chillies (see note), cut into 1cm pieces
3 tsp Sichuan peppercorns
Soy dressing
3 tsp caster sugar
60 ml (¼ cup) light soy sauce
30 ml rice wine vinegar
1 ½ tsp finely grated ginger