Spicy and Sour Carrot Salad from Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop by Jason Wang
Peel and slice the carrots into ⅛-inch (3 mm) matchsticks. Place the carrots in a large bowl. Set the garlic, Sichuan peppercorns, and dried red chile peppers o
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Ingredients
- 2 carrots (about 8 ounces/225 g)
- 30 Sichuan peppercorns
- 4 teaspoons Garlic Puree
- ¼ cup (60 ml) white vinegar
- Handful chopped cilantro (optional)
- ½ teaspoon sugar
- 4 teaspoons (20 ml) toasted sesame oil
- ¼ cup (60 ml) vegetable oil
- ½ teaspoon salt
- 4 dried red chile peppers (such as Tianjin), sliced into thin slivers
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