Easy Chinese style potato shreds salad—a basic cold dish popular across the country.
You may find that recently I posted lots of super easy vegan dishes. That’s because we are having really hot days and meat is not so comforting in hot summer. I am eating more vegetables and fruits each day to help my body to cool down. Summer is really great for salads (yummy salads from the world). In China, we call salad as cold dishes as an opposite to hot dishes (stir-frying, steaming, and soups). In fact, we have lots of salad too in Chinese cuisine and they can be made either with meats or not. The famous Fu Qi Fei Pian is a cold dish made with beef and mouthwatering chicken is made with chicken.
This shredded Chinese potato salad super easy and taste good with breads, buns and pancakes. I serve this in breakfast with scallion pancakes and homemade fresh corn juice. The shape of the potato is not necessary to be shreds, slices work fine too. And besides, the side ingredients can be customized too, as you can definitely use celery and ground pepper in this salad.
- 3 cups shredded potatoes , I use 2 middle size potatoes
- 1 cup shredded carrot
- 1 small bunch of coriander , cut into sections
- 1 tablespoon black vinegar
- Pinch of salt
- 1 tablespoon light soy sauce
- 2 tablespoons sesame oil
- 1/8 teaspoon sugar
-
Cook shredded potato and carrots in boiling water for around 2 minutes. Transfer out and soak in cold water until cool down completely. Drain.
-
In a large bowl, mix all the sauce seasonings and coriander with the potato and carrot shreds.
-
Enjoy!
If you want a little spicy taste, add around 1 tablespoon of chili oil and reduce sesame oil accordingly.
This looks really good. It will definitely find its way into my lunch box when summer finally arrives here. How do you manage to cut the vegetables so evenly? Do you do that by hand or do you use a mandolin?
Hi Susanne,
Thanks for your kind word. I cut the shreds by hand but I do practice for a long time. So you can use mandolin.
Hi Elaine, I live in Suriname, South America, and we have a large Chinese population, coming from different regions of China, so we have a large array of Chinese dishes to choose from. This is one of the the dishes I love and was looking for. I will be teting it soon. Thanks for sharing
Thanks for the recipe. However I am perplexed. How can there be
1549mg of sodium per serving in this recipe when there is only
1 tab soy and and a pinch of salt between two serves.
Nice catch, Iris! I believe the sodium amount is wrong calculated by my colleague.