Sous Vide Sichuan-Style Carrot Salad

Ingredients for 4

• 1 pound carrots, scrubbed and trimmed

• 2 tablespoons minced scallions

• 1/4 teaspoon kosher salt

• 2 tablespoons soy sauce

• 2 tablespoons vegetable or extra virgin olive oil

• 1 tablespoon water

• 1 1/2 to 3 teaspoons hot chili oil, or more to taste

• 1 1/2 teaspoons Chinese black vinegar

• 1 1/2 teaspoons granulated sugar

• 1 teaspoon Sichuan peppercorns, toasted and ground, plus more to taste

• 1 teaspoon sesame oil

• 2 tablespoons toasted sesame seeds

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 182ºF (83.3ºC).

• 

  Step 2

  Combine carrots, 1 tablespoon scallions, and salt in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 1 hour.

• 

  Step 3

  In a medium bowl, whisk together soy sauce, vegetable oil, water, chili oil, vinegar, sugar, Sichuan peppercorns, and sesame oil. Set aside.

• Finishing steps

• Step 0

  When the timer goes off, remove the bag from the water bath. Remove the carrots from the bag and discard cooking liquid.

• 

  Step 1

  Cut carrots into bite-sized pieces and transfer to the bowl with the sauce. Add 1 tablespoon sesame seeds and mix well. Transfer to refrigerator until well-chilled, about 1 hour.

• 

  Step 2

  Transfer carrots and excess sauce to a serving plate. Top with remaining scallions and sesame seeds. Drizzle with additional chili oil and sprinkle with additional peppercorns, if desired. Serve.

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