Raw or almost raw vegetables are enjoyed in most countries, both East and West, but not in Asia, and particularly not in China where they are usually at least stir-fried, blanched or pickled. I enjoy raw vegetables, thus showing my Western culinary influences, but I understand the Chinese preference also. Hence, this East-West compromise: delicious, fresh raw vegetables covered with a heated zesty Chinese-inspired sauce that coats the salad. The result pleases both eye and palate, and creates a refreshing salad for any meal.
Peel and cut the carrots into
Combine all the dressing ingredients, except the oils, in a heatproof bowl. Heat the oil in a small saucepan or wok until almost smoking. Pour the hot oils over the dressing ingredients and allow to cool for 5 minutes. Pour the dressing over the vegetables and toss thoroughly. Serve at once.
© 1995 Ken Hom. All rights reserved.