- 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
- Cut radish and carrots into fine julienne with mandoline, then toss with 2 tablespoons kosher salt in a bowl and let stand 1 hour. Drain in a colander, then squeeze handfuls in a kitchen towel to remove moisture and transfer to a bowl.
- 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.
- Meanwhile, heat peanut oil in a small heavy skillet over moderately high heat until hot but not smoking, then sauté dried chiles and Sichuan peppercorns, stirring, until chiles are blackened, 1 to 2 minutes. Remove from heat and stir in ginger and fresh chiles, then stir into vinegar mixture. Cool sauce.
- Pour sauce through a fine sieve into bowl with radish and carrots. Add scallion, cilantro, and sesame oil and marinate, tossing occasionally, 30 minutes.