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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! This light and refreshing side comes together in about 10 minutes. 

Prep Time
10 mins
Cook Time
10 mins
Total Time
11 mins
Servings: 2 Servings
Course: Salad
Cuisine: Asian

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

    Cup of Yum
  1. Peel and finely shred the potatoes, and soak in a bowl of cold water for a minute. Drain.
  2. Bring a pan of water to a boil with the Shaoxing wine and add the shredded potatoes. Boil for 45 seconds, then drain well.
  3. De-seed and thinly slice the bell peppers lengthwise, and soak in a bowl of cold water for about 3 minutes. Drain well.
  4. 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.
  5. Transfer to serving plates, and sprinkle with a little five spice powder.