2 tablespoons pickled chiles or pickled jalapeno peppers, cut into ½-inch slices
3 scallions
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon roasted sesame oil
½ teaspoon salt
2-3 tablespoons coriander leaves, coarsely chopped or 1 tablespoon dried
To prepare
Peel the carrots. Slice them very thin (1/8 inch) on a 45-degree angle to make about 3 cups.
In a medium saucepan, bring 4 cups of water to a boil. Add the carrot slices and stir to separate them. Cook just until slightly softened, about 3 minutes. Drain.
Transfer carrots to a bowl and let them cool slightly.
Smash the scallions and slice into ½-inch pieces. Add the pickled chiles/peppers and scallion ribbons to the carrots. Toss to mix.
Whisk together the soy sauce, rice vinegar, and sesame oil.
Pour over the salad while the carrots are still warm. Stir or toss gently to distribute the dressing.
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