Dai Carrot Salad

• 1 pound large carrots
• About 2 tablespoons Pickled Red Chiles or storebought pickled chiles, cut into 1/2-inch slices
• 3 scallions, smashed and sliced into 1/2-inch lengths
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon roasted sesame oil
• 1/2 teaspoon salt, or to taste
• 2 to 3 tablespoons coriander leaves, coarsely chopped

1. Peel the carrots.
2. Using a cleaver or chefs knife, slice them very thin (1/8 inch thick if possible) on a 45-degree angle.
3. You should have 3 cups.
4. In a medium saucepan, bring 4 cups of water to a boil.
5. Toss in the carrot slices and stir to separate them.
6. Cook just until slightly softened and no longer raw, about 3 minutes.
7. Drain.
8. Transfer the carrots to a bowl and let cool slightly, then add the chiles and scallion ribbons and toss to mix.
9. Whisk together the soy sauce, rice vinegar, and sesame oil.
10. Pour over the salad while the carrots are still warm.
11. Stir or toss gently to distribute the dressing, then turn the salad out onto a serving plate or into a wide shallow bowl.
12. Serve the salad warm or at room temperature.
13. Just before serving, sprinkle on the salt and toss gently, then sprinkle on the coriander and toss again.

carrots, red chiles, scallions, soy sauce, rice vinegar, sesame oil, salt, coriander leaves

Taken from www.cookstr.com/recipes/dai-carrot-salad (may not work)