Active Time

　　45 minutes

　　Total Time

　　2 1/2 hours

　　This is a coleslaw-style salad — its sweet, spicy, and crunchy elements make it a terrific accompaniment to anything fried. Sichuan peppercorns, sometimes called fagara, can be found at many Asian markets (though they're technically banned from import because they come from a plant that is susceptible to citrus canker, a disease that devastates citrus orchards). There's no substitute for their flavor, but if you can't find them, the recipe works perfectly well without them.

　　

Ingredients

Makes 8 side-dish servings

　　3 pound lo bok* (Chinese white radish, also called daikon), peeled

　　1 1/2 medium carrots

　　2 tablespoons plus 1/2 teaspoon kosher salt

　　1/3 cup red-wine vinegar

　　1/3 cup rice vinegar (not seasoned)

　　3/4 cup sugar

　　3 tablespoons peanut oil

　　5 (1 1/2-inch-long) dried red chiles*

　　1 teaspoon sichuan peppercorn* (optional)

　　1 tablespoon fine julienne of peeled fresh ginger

　　6 small (2-inch) fresh red chiles* such as Thai, seeded and cut into fine julienne (1 tablespoon)

　　1/4 cup thinly sliced scallion

　　1/2 cup fresh cilantro leaves

　　2 teaspoons Asian sesame oil

　　

Special Equipment

a mandoline or other manual slicer

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 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.

　　

Step 5

Available at Asian markets and Uwajimaya (800-889-1928).