Hunan Salad Recipe

Name: Hunan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a mixing bowl, mix together soy, vinegar and sugar.
2
In a saucepan, heat oils together until very hot and add peppercorns.
3
Immediately pour into bowl and whisk.
4
Pour vinaigrette on the vegetables and check for seasoning.
5
Wait 1 hour before serving.
6
Toss salad several times to ensure good mixing.
7
PLATING On a small plate, family style.
8
Wine Recommedation: La Fosse aux Loups, Chinon, Domaine de Bel Air, 1998

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons soy sauce, 1/3 cup rice wine vinegar, 1 tablespoon sugar, 1 teaspoon sesame seed oil, and more.

Yes, Hunan Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hunan Salad

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