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

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Instructions

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