Sichuan Shredded Potato and Carrot Salad (สลัดมันฝรั่งและแครอทสไตล์เสฉวน)

1.Julienne the potatoes, carrots, and red spur chili. Rinse the potatoes and carrots several times until the water runs clear to remove excess starch.

2.Bring a pot of water to a boil and prepare a bowl of iced water.

3.Blanch the potatoes and carrots for 3–4 minutes, or until tender yet crisp. Add the red spur chili during the final 30 seconds of cooking.

4.Transfer the vegetables immediately to the iced water. Once chilled, drain thoroughly and pat dry. Place the garlic and chili flakes in a mixing bowl.

5.Combine the rice bran oil, Sichuan peppercorns, star anise, and cinnamon stick in a small saucepan. Heat gently over low heat for about 10 minutes, or until fragrant.

6.Strain the hot spiced oil over the garlic and chili flakes. Stir to combine.

7.Add the light soy sauce, Chinkiang vinegar, sugar, and salt. Mix well and allow the dressing to cool slightly.

8.Add the potatoes, carrots, red spur chili, and coriander to a mixing bowl. Pour over the dressing and toss until evenly coated.

9.Transfer to a serving plate, garnish with toasted white sesame seeds, and serve.