Recipe courtesy of Ming Tsai

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.
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  • Total: 1 hr 20 min
  • Prep: 1 hr 20 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. PLATING On a small plate, family style.
  3. Wine Recommedation: La Fosse aux Loups, Chinon, Domaine de Bel Air, 1998
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