Chinese Shredded Vegetable Salad Recipe (San Si Ban)

Ingredients

• 1/2 carrot, julienned
• 1/2 cucumber, julienned
• 1/2 red bell pepper, julienned
• 1/4 tsp salt (for draining water from cucumber)

Dressing:

• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp sesame oil
• 1 tsp chili oil (optional)
• 1 clove garlic, minced
• Toasted sesame seeds, for garnish

Instructions

1. Prepare vegetables: Julienne all vegetables into thin matchsticks. Sprinkle cucumber with a little salt and let sit for 5–10 minutes, then squeeze out excess water.

2. Mix dressing: In a small bowl, whisk together soy sauce, vinegar, sugar, sesame oil, chili oil (if using), and minced garlic.

3. Combine and toss: In a mixing bowl, combine all shredded vegetables. Pour dressing over and toss well.

4. Serve: Transfer to a serving plate and sprinkle with toasted sesame seeds. Serve immediately or chilled.

Notes

• You can substitute or add celery, bean sprouts, or tofu strips
• For a heartier version, mix in shredded chicken or glass noodles
• Best enjoyed fresh, but can be refrigerated up to 4 hours before serving
• Adjust chili oil and vinegar for personal taste