Spicy coriander salad from Revolutionary Chinese Cookbook: Recipes from Hunan Province by Fuchsia Dunlop

  • chiles
  • coriander leaves
  • whole cloves
  • sesame oil
  • rice vinegar
  • chile oil

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on March 09, 2017

    Delicious salad, but SO spicy--I even decreased the amount of chili oil to 2t and this salad is still incredibly hot! I really like the below idea to toss in some lettuce next time, for a change of texture. This salad seems like it would make a really nice garnish to a fried rice or other Asian bowl meal. Dead simple to throw together, too.

  • amraub on February 04, 2012

    Excellent salad. Substituted sambal oelek for the pickled chiles.

  • erin g on September 11, 2010

    I often make this with lettuce thrown in as well. Great on the side of grilled meats.

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