Chinese-Style Spicy Cold Vegetable Salad

Name: Chinese-Style Spicy Cold Vegetable Salad
Total time: 900 s
Yield: Serves 10 servings
Cuisine: American
Ingredients: 6 oz dried tofu skin (170 grams); 2 cups cucumber (about 10.5 oz or 300 grams); 1 teaspoon salt; 2 cups carrot (about 10.5 oz or 300 grams); 2 cups potato (about 10.5 oz or 300 grams); 1 tablespoon salt; 2 tablespoons sugar; 1/2 cup white vinegar (120 ml); 2 tablespoons soy sauce; 1/4 cup toasted sesame oil (60 ml); 2 tablespoons chili oil

凱茜媽咪の廚房 @Kathy_kitchen

On hot summer days, when you don't have much of an appetite, this refreshing and easy-to-make cold appetizer is just what you need. All you need is dried tofu skin, cucumbers, and your favorite vegetables. Just mix with the seasonings and you're done!

凱茜媽咪の廚房 @Kathy_kitchen

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Ingredients

15 minutes

Serves 10 servings

6 ozdried tofu skin (170 grams)
2 cupscucumber (about 10.5 oz or 300 grams)
1 teaspoonsalt
2 cupscarrot (about 10.5 oz or 300 grams)
2 cupspotato (about 10.5 oz or 300 grams)
[Seasonings]
1 tablespoonsalt
2 tablespoonssugar
1/2 cupwhite vinegar (120 ml)
2 tablespoonssoy sauce
1/4 cuptoasted sesame oil (60 ml)
2 tablespoonschili oil

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Steps

15 minutes

1

Prepare all the ingredients.
2

Soak the dried tofu skin in water until soft. Drain, then cut into thin strips or bite-sized pieces.
3

Bring a pot of water to a boil. Blanch the tofu skin for 5 minutes, then remove and drain well. Set aside.
4

Wash the cucumbers and trim off the ends.
5

Use a peeler to slice the cucumbers into thin ribbons. Sprinkle with 1 teaspoon salt, toss, and let sit for 10-15 minutes to draw out excess water. Squeeze out the liquid and set aside.
6

Peel and julienne the carrots. Peel and julienne the potatoes, then rinse the potato strips in water to remove excess starch.
7

Bring a pot of water to a boil. Blanch the potato strips, then rinse under cold water to keep them crisp.
8

Blanch the carrot strips as well.
9

Make the dressing: In a bowl, mix all the seasonings until well combined.
10

Combine the prepared tofu skin, cucumber ribbons, potato strips, and carrot strips in a large bowl. Pour in the dressing and toss everything together until evenly coated.
11

Refrigerate the salad before serving for the best texture and flavor.
12

This is the perfect refreshing and crunchy cold appetizer for summer.
13

[Tips]
* Blanching the tofu skin before seasoning helps remove any beany taste.
* Adjust the amount of seasonings to your taste.
* You can also add cilantro or green onions for extra flavor.