Crisp Shredded Potato & Carrot Salad with Sichuan Dressing

1. Prepare Potatoes

Peel and rinse the potato. Cut it into thin slices, then into matchstick-like pieces. Soak the potato matchsticks in cold water for 10 minutes, drain the water, and soak again for another 10 minutes.

2. Prepare Carrot and Pepper

While the potatoes are soaking, julienne the carrot and the long hot green pepper, making sure to remove the seeds from the pepper.

3. Blanch Vegetables

Bring a medium pot of water to a gentle simmer. Blanch the potato and carrot matchsticks for about 2 minutes, then add the pepper strips and blanch for an additional 30 seconds. Immediately transfer the blanched vegetables to a large bowl filled with ice water to stop the cooking process. Once cooled, drain the vegetables thoroughly.

4. Infuse Oil

Heat 3 tablespoons of neutral oil in a wok over medium heat. Add the Sichuan peppercorns and let them infuse the oil for about 10 minutes. Strain the peppercorns out, reserving the infused oil.

5. Make Dressing

Place the minced garlic in a small heatproof bowl. Pour the hot infused oil over the garlic, allowing it to sizzle and release its fragrance. Stir in the light soy sauce, rice vinegar, chili oil, sugar, and fine sea salt.

6. Combine and Serve

In a large bowl, combine the drained vegetables with the finely chopped cilantro. Pour the dressing over the vegetables and toss everything together until well coated. Serve immediately or refrigerate for up to one day.