oz (250 g) carrots
2 tsp salt, or to taste
1 tsp coriander (cilantro), chopped
garlic shoot, shredded
5 tsp chili (chilli) oil
1 tsp sesame oil
1 1/2 tsp sugar
1 1/2 tsp vinegar
1. Wash and peel the
carrots. Cut into 2 3/4 inch (7 cm) shreds. Mix
with 1 tsp of the salt and place in a sieve or
strainer so the excess water drains off.
2. Rinse the salt off and squeeze off the excess
water. Place in a bowl with the coriander and
garlic shoot. Add the chili oil, the remaining 1
tsp salt, the sesame oil, sugar and vinegar.
Blend well and serve.
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