Cold Shredded Potato Salad
Potatoes are as crispy as raw potatoes! Sour Spicy Extra Fine Potato Salad
Description
A staple cold appetizer in Taiwanese Xiaochi shops where ultra-fine julienned potatoes are briefly boiled, shocked in cold water, and tossed with black vinegar, sesame oil, garlic, and chili.
Restaurants serving Cold Shredded Potato Salad
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Potato
- Black vinegar(Wu Cu)
- Garlic
- Red chili
- Sesame oil
- Cilantro
Instructions
- [Authentic Recipe]
- [Ultimate Julienne] Peel potatoes, slice into 'ultra-fine julienne (Si)' using a slicer or knife.
- Put in a bowl, wash repeatedly under running water to completely rinse off 'starch (cloudy water)' (the absolute condition for crispness).
- Boil water, add a little vinegar.
- Toss in potatoes, boil briefly for 'just 30s-
- min'.
- Drain immediately, shock in ice water, and drain well.
- [Dressing] Put potatoes in a bowl, add grated garlic, minced red chili, plenty of black vinegar (Wu Cu), sesame oil, salt, and a little sugar; massage to toss.
- Chill in fridge, scatter cilantro to finish.
Learn more Spice, substitutes, tips
Key spices
Black vinegar acidity、Garlic、Sesame oil
Substitutes at Japanese supermarkets
Julienned daikon or green papaya (lacks slight potato fluffiness)
Pairing
Beef Noodles or heavy stir-fries
Trivia
[For Everyone] Originally from mainland China (Waishengren), but always in the Xiaocai corner of Taiwanese noodle shops. The 'apple/daikon-like crispness'—unimaginable for potatoes—and slight residual potato sweetness perfectly match the black vinegar acidity.
Eating tips & etiquette
[Unique Eating] Between bites of heavy dishes like Beef Noodles, grab a mountain of shredded potatoes with chopsticks, putting it in your mouth sauce and all to reset your palate!
Allergen
Sesame