when i was young, my dad would make ming tsai's hunan salad (an asian version of coleslaw w/o the mayo) & literally eat it with e.v.e.r.y.thing. mom's roast beef, in pork sandwiches and especially on top of rice. this recipe has never failed. my husband is also hooked. plus, i'm coming to find out that more than shredded cabbage & carrots works for this. how about the under appreciated cauliflower? don't worry lil' cauliflower...this salad will make you famous! -evil laugh-
cauliflower hunan salad
1 head cauliflower
1 carrot, shredded
1/4 c. grapeseed/canola oil
1 t. sichuan peppercorns, ground (or sub black pepper if you have to, but really don't)
1/3 c. Maruchan rice vinegar
1 T sugar
3 T soy sauce
Salt (to taste, if needed)
1) cut off a healthy portion of the bottom of cauliflower to remove green leaves/stem. snap off remaining leaves by hand.
2) hold cauliflower head w/ stem up. using a good knife, poke, then twist florets off. large & small pieces are ok.
3) cut each floret into thin slices. place in mixing bowl.
4) peel carrot, then holding knife at an angle, cut thin slices of carrot on a bias. don't move slices as you cut, let them fall as they may because they will fall in a neat-ish row.
5) nudge any slices that aren't in a line with the others, then press row of slices flat. each slice will hold the previous slice down as you thinly slice them into shreds (see pic). place in bowl with cauliflower.
6) mix vinegar + sugar + soy together in small bowl. heat oil in pan until very, very hot. add peppercorns until fragrant, then pour over veggies. pour over vinegar mixture. stir. salt to taste if desired.
7) refrigerate for 30 mins or 0 mins if impatient like me!