Put all the vegetables in a salad bowl (see note 1)
Place minced garlic, chilli flakes, ground Sichuan pepper and salt on top of the vegetables.
Heat up the oil until it smokes. Remove the pan from the heat and leave for 10 seconds. Then pour it over the garlic and spices (see note 3)
Add light soy sauce and black rice vinegar. Sprinkle sesame seeds. Mix thoroughly then serve.
1. It's delicious to use only shredded Napa cabbage. I add some beetroot and other greens to make it more visually appealing.2. Check out my post on How to Grind Sichuan Pepper Properly if you're interested. You may replace it with shop-bought Sichuan pepper powder.3. You should see oil bubbling on the spices to release all their flavours. Otherwise it means the oil is not hot enough. However, you don't want to burn the spices neither.
Napa Cabbage Salad with Hot Oil Dressing (油泼白菜) by Red House Spice