Hunan Salad

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.]

Total Time:
1 hr 20 min
Prep:
1 hr 20 min

Yield:
4 servings

Ingredients
  • 3 tablespoons soy sauce
  • 1/3 cup rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon sesame seed oil
  • 1/4 cup canola oil
  • 1 teaspoon ground Szechuan peppercorns
  • 1 teaspoon ground white peppercorns
  • 1 large cabbage, shredded
  • 2 carrots, peeled and fine julienne
  • Salt
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


CATEGORIES:
View All

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    More Recipes and Ideas

    Not what you're looking for? Try:

    Valencian Salad (Ensalada Valenciana)

    Recipe courtesy of Daisy Martinez