 |
Prep Time: 80 Minutes Cook Time: 0 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
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.] 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
|
|