Ingredients
3
lb lo bok* (Chinese white radish, also called daikon), peeled
2
tbsp plus 1/2 tsp kosher salt
1/3
cup rice vinegar (not seasoned)
5
(1 1/2-inch-long) dried red chiles*
1
tsp sichuan peppercorn* (optional)
1
tbsp fine julienne of peeled fresh ginger
6
small (2-inch) fresh red chiles* such as Thai, seeded and cut into fine julienne (1 tbsp)
1/4
cup thinly sliced scallion
1/2
cup fresh cilantro leaves
Special equipment: a mandoline or other manual slicer
Directions
1.
Cut radish and carrots into fine julienne with mandoline, then toss with 2 tablespoons kosher salt in a bowl and let stand 1 hour. Drain in a colander, then squeeze handfuls in a kitchen towel to remove moisture and transfer to a bowl.
2.
While vegetables are standing, heat vinegars, sugar, and remaining 1/2 teaspoon kosher salt in a small nonreactive saucepan over moderate heat, stirring, until sugar is dissolved.
3.
Meanwhile, heat peanut oil in a small heavy skillet over moderately high heat until hot but not smoking, then sauté dried chiles and Sichuan peppercorns, stirring, until chiles are blackened, 1 to 2 minutes. Remove from heat and stir in ginger and fresh chiles, then stir into vinegar mixture. Cool sauce.
4.
Pour sauce through a fine sieve into bowl with radish and carrots. Add scallion, cilantro, and sesame oil and marinate, tossing occasionally, 30 minutes.
5.
* Available at Asian markets and Uwajimaya (800-889-1928).
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