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

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

  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