Spicy and Sour Carrot Salad

• 2 carrots (about 8 ounces/225 g)
• 4

Peel and slice the carrots into ⅛-inch (3 mm) matchsticks.

Place the carrots in a large bowl. Set the garlic, Sichuan peppercorns, and dried red chile peppers on top of the carrots in a small pile.

In a small skillet, heat the vegetable oil over medium heat until the oil starts to shimmer (or just until the smoking point, about 6 minutes). Remove from the heat and carefully pour