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.
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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

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