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! This light and refreshing side comes together in about 10 minutes.
Servings 2 Servings
Ingredients
- 3 medium potatoes
- 1 tablespoon (15 milliliters) Shaoxing wine or sake
- 2 small red bell peppers
- 1 tablespoon (15 milliliters) black vinegar
- 2 teaspoons (10 milliliters) nam pla (fish sauce)
- 2 teaspoons (10 milliliters) 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.