China Liang Ban Tu Dou Si (Cold Shredded Potato Salad)
Liang ban tu dou si, or cold shredded potato salad, is a refreshing and tangy dish commonly enjoyed in northern and northeastern China. This salad showcases the versatility of potatoes by highlighting their crisp texture when lightly blanched and dressed in a flavorful mix of vinegar, soy sauce, and chili oil. It's a simple yet bold dish that balances heavier dishes with its light and tangy flavors. The preparation emphasizes fresh ingredients and quick cooking, making it a popular choice for home cooks.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 medium potatoes (about 1 lb / 450 g), peeled
- 1 tsp (5 g) salt
- 2 Tbsp (30 ml) light soy sauce
- 2 Tbsp (30 ml) Chinese black vinegar or rice vinegar
- 1 tsp (5 ml) sesame oil
- 1 Tbsp (15 ml) chili oil (adjust to taste)
- 1 garlic clove, minced
- ½ tsp (2 g) sugar
- 1 small carrot, julienned (optional)
- 2 Tbsp (30 g) scallions, finely chopped
- 1 Tbsp (15 g) cilantro, chopped (optional)
Directions
- Peel the potatoes and julienne them into thin matchstick-sized strips. Use a mandoline slicer for uniformity if available.
- Place the shredded potatoes in a large bowl of cold water to remove excess starch and prevent discoloration. Soak for 5 minutes.
- Bring a pot of water to a boil and add 1 teaspoon (5 g) of salt.
- Drain the potatoes from the cold water and add them to the boiling water. Blanch for 1–2 minutes until the potatoes are just tender but still crisp.
- Drain immediately and transfer the potatoes to a bowl of ice water to stop the cooking process. Let them cool for 5 minutes and then drain thoroughly.
- In a small bowl, mix soy sauce, vinegar, sesame oil, chili oil, minced garlic, and sugar. Stir until the sugar dissolves.
- Combine the blanched potatoes, julienned carrot (if using), and scallions in a large mixing bowl.
- Pour the dressing over the salad and toss gently to combine.
- Transfer the salad to a serving plate. Garnish with chopped cilantro if desired.
- Serve immediately as a refreshing side dish or appetizer.
Notes
- Adjust the amount of chili oil to suit your spice tolerance.
- For added crunch, sprinkle toasted sesame seeds or crushed peanuts over the salad before serving.
- Leftovers can be refrigerated for up to one day, but the texture of the potatoes may soften slightly.
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