Spicy and sour carrot salad (凉拌胡罗卜丝) from Xi'an Famous Foods: The Cuisine of Western China, from New York's Favorite Noodle Shop (page 104) by Jason Wang

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • abengal on February 21, 2026

    Not good at julienning so grated the carrots instead. Pretty sure that the carrots are supposed to stay raw and the oil is only there to release the aromatics. We all liked it, although one guest found it too chilli hot, but it is always difficult to get it right for everyone. Used our own chillies. Note to self, can prepare it all ahead of time except for pouring the boiling oil on and tossing. UPDATE made it again and again all the guests liked it. Have bought a julienne peeler which made it much easier to prepare. Didn’t make the garlic purée, just chopped up the garlic finely and estimated the peppercorns, next time I will weigh them after they are counted out.

  • Apollonia on October 13, 2024

    Was inspired by seeing a note on this earlier today. This works up quickly with a julienne peeler. Not the best vegetable side in the genre I've had, but we enjoyed it a lot with our dinner.

  • Stephenn31 on October 13, 2024

    Cut the carrots very fine as they end up raw even though the aromatics cook up in the oil

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