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.
Servings 2 Servings
- 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
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.