Serves 4 – recipe courtesy Ming Tsai

This is a Hunan version of cole slaw. 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.

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

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.

Recipe found at