Chinese•healthy

Three-Colored Vegetable Julienne Salad (凉拌三丝 Liang Ban San Si)

As the weather gets warmer, this simple and refreshing Three-Colored Vegetable Julienne salad can be a great addition to your dinner table.

Ingredients

Quantities are shown as originally provided.

1 medium or 2 small carrots (about 1/3 lb or 150 g)
1 medium yellow potato1 (about 1/3 lb or 150 g)
1 medium or half large cucumber 2 (about 1/3 lb or 150 g)
1 tablespoon minced cilantro (optional)
1 - 3 teaspoons chopped chili peppers (either fresh chili or pickled chili peppers)
1 tablespoon white vinegar
1 tablespoon soy sauce
1 teaspoon sugar
1/4 teaspoon kosher salt
1 tablespoon sesame oil

1
Boil water in a medium or large sauce pan. While waiting for water to boil, prepare the other ingredients.
2
Wash the carrot, potato, and cucumber. Peel the carrot and potato. Julienne the three vegetables using either a mandoline slicer or a food processor so the vegetables are in long, thin strips. Rinse the potato strips several times to remove surface starch. Immerse the potatoes in water to prevent them from turning purple. Set aside each vegetable separately. Alternatively, you can also hand chop the vegetables into julienne pieces.
3
In a small bowl, mix the sauce ingredients together: 1 - 3 teaspoons of chopped chili peppers, 1 tablespoon of white vinegar, 1 tablespoon of soy sauce, 1 teaspoon of sugar, 1/4 teaspoon of kosher salt, and 1 tablespoon of sesame oil.
4
When the water boils, use a colander or slotted spoon to blanch the carrots in the sauce pan for 10 seconds. Drain the carrot pieces and put them in a large mixing bowl. Then add the potato strips into the sauce pan. Blanch the potato pieces for 2 minutes (for a softer texture, increase blanch time by another minute). Drain the potato pieces (drain well) and add them to the carrots.
5
Add the cucumber julienne and the sauce to the mixing bowl. Mix everything thoroughly. Transfer the salad to a flat plate and sprinkle the cilantro on top. Enjoy!