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Shredded Potato and Red Bell Pepper with Black Vinegar

A recipe for Shredded Potato and Red Bell Pepper with Black vinegar from the cookbook, Asian Salads.
Course Salad
Cuisine Asian
Keyword asia, asian, bell pepper, black vinegar, potato, salad
Prep Time 10 minutes
Cook Time 1 minute
0 minutes
Total Time 11 minutes
Servings 2 Servings

Ingredients

  • 3 medium potatoes
  • 1 tablespoon Shaoxing wine or sake
  • 2 small red bell peppers
  • 1 tablespoon black vinegar
  • 2 teaspoons nam pla (fish sauce)
  • 2 teaspoons sesame oil
  • 1 pinch five spice powder

Instructions

  • Peel and finely shred the potatoes, and soak in a bowl of cold water for a minute. Drain. Bring a pan of water to a boil with the Shaoxing wine and add the shredded potatoes. Boil for 45 seconds, then drain well.
  • De-seed and thinly slice the bell peppers lengthwise, and soak in a bowl of cold water for about 3 minutes. Drain well.
  • Mix the black vinegar and nam pla in a bowl, add the potato and bell pepper, and toss well to coat. Drizzle in the sesame oil and mix. Transfer to serving plates, and sprinkle with a little five spice powder.