Lo Bok with Sichuan Peppercorns and Fresh Red Chiles

• 3 pound lo bok* (Chinese white radish, also called daikon), peeled
• 1 1/2 medium carrots
• 2 tablespoons plus 1/2 teaspoon kosher salt
• 1/3 cup red-wine vinegar
• 1/3 cup rice vinegar (not seasoned)
• 3/4 cup sugar
• 3 tablespoons peanut oil
• 5 (1 1/2-inch-long) dried red chiles*
• 1 teaspoon sichuan peppercorn* (optional)
• 1 tablespoon fine julienne of peeled fresh ginger
• 6 small (2-inch) fresh red chiles* such as Thai, seeded and cut into fine julienne (1 tablespoon)
• 1/4 cup thinly sliced scallion
• 1/2 cup fresh cilantro leaves
• 2 teaspoons Asian sesame oil
• Special equipment: a mandoline or other manual slicer

1. Cut radish and carrots into fine julienne with mandoline, then toss with 2 tablespoons kosher salt in a bowl and let stand 1 hour.
2. Drain in a colander, then squeeze handfuls in a kitchen towel to remove moisture and transfer to a bowl.
3. While vegetables are standing, heat vinegars, sugar, and remaining 1/2 teaspoon kosher salt in a small nonreactive saucepan over moderate heat, stirring, until sugar is dissolved.
4. Meanwhile, heat peanut oil in a small heavy skillet over moderately high heat until hot but not smoking, then saute dried chiles and Sichuan peppercorns, stirring, until chiles are blackened, 1 to 2 minutes.
5. Remove from heat and stir in ginger and fresh chiles, then stir into vinegar mixture.
6. Cool sauce.
7. Pour sauce through a fine sieve into bowl with radish and carrots.
8. Add scallion, cilantro, and sesame oil and marinate, tossing occasionally, 30 minutes.
9. Available at Asian markets and Uwajimaya (800-889-1928).

bok, carrots, kosher salt, redwine vinegar, rice vinegar, sugar, peanut oil, red chiles, sichuan peppercorn, julienne of, fresh red chiles, scallion, fresh cilantro, asian sesame oil

Taken from www.epicurious.com/recipes/food/views/lo-bok-with-sichuan-peppercorns-and-fresh-red-chiles-106276 (may not work)