In the hotel, it was presented in a huge serving plater layered with the chopped cabbage first, the shredded cucumber, then the carrots. The strips of roast duck were arranged neatly on top. A pair of nice chopsticks are poised on the plater and the dressing is poured just before serving.
For the dressing you will need 2 tablespoon of red wine vinegar, 1 teaspoon of prepared mustard, 1 1/2 tablespoon demerara sugar, 1 tablespoon of pure sesame oil and 1 1/2 tablespoon of soy sauce. Mix well. The dressing is so tasty, I always double the ingredients in case the guests want more.