CHINESE COLD POTATO SICHUAN SALAD
PREP TIME: 20 MINS
COOKING TIME: 5 MINS
SERVES: 4 – 6
INGREDIENTS
700g Spud Light potato, peeled
1/2 bunch (150g) enoki mushrooms
1 long red chilli, deseeded and thinly sliced
1 Lebanese cucumber, halved, deseeded and thinly sliced into batons
1 cup bean sprouts
1 bunch coriander, leaves torn
2 spring onions (white part only), julienned
Dressing
1 tablespoon vegetable oil
1 tablespoon rice wine vinegar
2 teaspoons mushroom soy sauce
1 clove garlic, crushed
2 teaspoons grated ginger
2 teaspoons caster sugar
1 teaspoon toasted sesame oil
½ teaspoon Sichuan peppercorns, roughly ground
2 teaspoons chilli crisp oil with chunky bits (eg Marion’s Kitchen Crispy Chilli Oil)
METHOD
Step 1
Peel potatoes and slice into 5mm thick rounds and then slice each round into matchsticks. Place potato matchsticks into a bowl covered in cold water and leave to stand for 5 minutes before draining and running under cold water until water runs clear.
Step 2
Bring a medium saucepan of water to the boil. Add potato matchsticks and cook for 1-2 minutes until just cooked but still holding shape. Remove potato using a slotted spoon or spider and refresh under cold water using a colander or sieve. Drain.
Step 3
Using the same saucepan and boiling water, add enoki mushrooms and cook for 30 seconds before removing with a slotted spoon. Drain and gently squeeze to remove excess water.
Step 4
Place cooked potato in a medium mixing bowl, patting dry with kitchen paper. Add cooked mushrooms, cucumber, bean sprouts, coriander and spring onions, tossing gently to combine.
Step 5
For the dressing, combine oil, vinegar, soy sauce, garlic, ginger, sugar, sesame oil, Sichuan pepper and chilli oil crisp together in a small bowl, whisking to combine. Pour over potato mixture, tossing gently until well coated. Serve salad with grilled meats.
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