This is a Hunan version of coleslaw. A light and peppery warm vinaigrette is used instead of a mayonnaise. It is a very easy salad to prepare and keeps well in the refrigerator for days.
Save Recipe Print
Total:
1 hr 20 min
Prep:
1 hr 20 min
Yield:
4 servings

Ingredients

Directions

In a mixing bowl, mix together soy, vinegar and sugar. In a saucepan, heat oils together until very hot and add peppercorns. Immediately pour into bowl and whisk. Pour vinaigrette on the vegetables and check for seasoning. Wait 1 hour before serving. Toss salad several times to ensure good mixing.

PLATING On a small plate, family style.

Wine Recommedation: La Fosse aux Loups, Chinon, Domaine de Bel Air, 1998

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Tuna Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Cranberry Salad

Recipe courtesy of Phyliss Pellman Good

Greek Salad

Recipe courtesy of Ina Garten

Cheeseburger Salad

Recipe courtesy of Ree Drummond

Chickpea Salad

Recipe courtesy of Rachael Ray

Chicken Salad

Recipe courtesy of Food Network Kitchen

Waldorf Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword