Recipe courtesy of Ming Tsai
Recipe courtesy of Ming Tsai
Episode:
More Cooking with Mom and Pops
Hunan Salad
Getting reviews...
- Total: 1 hr 20 min
- Prep: 1 hr 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 171
- Total Fat
- 15 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 682 mg
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: 1 hr 20 min
- Prep: 1 hr 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 171
- Total Fat
- 15 g
- Saturated Fat
- 1 g
- Carbohydrates
- 8 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 682 mg
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
