Hunan Salad

• 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

soy sauce, rice wine vinegar, sugar, sesame seed oil, canola oil, ground szechuan, ground white peppercorns, cabbage, carrots, salt

Taken from www.foodnetwork.com/recipes/hunan-salad-recipe.html (may not work)