Hunan Salad
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 171
- Total Fat
- 15
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 682
- Total: 1 hr 20 min
- Prep: 1 hr 20 min
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