Three-Colored Vegetable Julienne Salad (凉拌三丝 Liang Ban San Si)
March 26, 2022  Print
As I mentioned in a previous post this month, I’ve been harvesting my carrots lately. So I’m trying to come up with more ways to best serve my freshly-harvested carrots. The weather has been quite nice after the cold snap a week ago. Instead of the Braised Lamb with Carrots that I made earlier, which was more suited for a cold day, I decided to make this Three-Colored Vegetable Julienne Salad (凉拌三丝) dish using carrots as one of the three main ingredients.
This salad dish uses three different-colored vegetables, usually red, yellow, and green. I’ve seen many different versions of this dish, but carrots have always been present. People tend to change around the other two vegetables. Options include seaweed, stem lettuce, tofu strips, or other suitable, in-season vegetables. Some meat lovers even use pork or chicken julienne to replace one of the vegetables.
As a result, this Three-Colored Vegetable Julienne Salad is extremely versatile in terms of both the vegetable selection and the seasoning sauce. You can try my version first and play around with different vegetables to find what you like the most. The vegetables should complement each other and provide different textures. The seasoning sauce tastes a bit of savory, acidic, sweet, and nutty; but it’s not strong enough to overwhelm the salad. The result is a refreshing salad dish that can be served as a main or side dish. You can also prepare the vegetables ahead of time and store them in the fridge to use later to save time, which is especially helpful for dinner gatherings.
Gluten Free, Vegan, Low Carb
Preparation Time: 15 minutes
Total Time: 25 minutes
Servings: 2 to 4 people
- 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) 3
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce 4
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
- 1 tablespoon sesame oil
- Boil water in a medium or large sauce pan. While waiting for water to boil, prepare the other ingredients.
- 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.
- 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.
- 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.
- 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!
- Yellow potato is best for this recipe as it is in between starchy and waxy. Make sure to rinse the potato strips several times before blanching.
- I prefer the cucumbers with delicate skin and soft seeds so I don’t need to peel off the skin or remove the seeds. I used half of an English cucumber here.
- You can try various types of chili peppers based on your preference. I like using either the fresh Thai chili or pickled chili peppers (剁椒). You can also add or reduce the amount of chili peppers to tailor the sauce to your heat tolerance.
- Use gluten free soy sauce if you are gluten free or gluten intolerant.
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