Veggie Slivers in a Spicy Dressing

Posted on July 15, 2012 by the farm crew
Veggie Slivers in a Spicy Dressing
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 

Serves: 4-6

  • 1 pound (500 grams) of your vegetable of choice (I recommend radishes, carrots, or cucumbers)
  • 1 tsp salt
  • 4 tsp white sugar
  • 4 tsp black Chinese vinegar
  • 1 Tbsp chili paste
  • 1-2 tsp crushed garlic
  • 3-4 Tbsp chili oil (to taste)
  • 2 spring onions, green parts only, very finely sliced
  • a handful of fresh coriander

  1. Wash and trim your vegetable of choice then use a cleaver, mandolin, or food processor to cut them into very fine slivers, about 3mm thick.
  2. Sprinkle with the salt, mix well, and spread out in a colander and leave for about 30 minutes, to let some of the water drain away.
  3. Just before serving, combine the sugar and vinegar in a small bowl and stir to dissolve the sugar.
  4. Add the pickled chili paste and garlic and mix well.
  5. Pour in the chili oil (you can dilute it with salad oil if you don’t want the dish to be too spicy).
  6. Add the sliced spring onions, and then finely chop the coriander and stir it in.
  7. Shake the radish slivers dry and drizzle them with the dressing. Allow your guests and family to mix the dressing in at the table.

This dressing works best with raw vegetables, but could also be used with blanched or sauteed greens, such as pak choi or cabbage. Another variation of the sauce can be made using the following ingredients: ½ tsp white sugar 2 tsp light soy sauce ½ tsp black Chinese vinegar 4 Tbsp chili oil 2 tsp sesame oil 1 tsp Sichuan pepper oil (if available)