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Asian Coleslaw
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5 cups Chinese or napa cabbage (1-1/4 pounds), thinly sliced and ribs removed
3 medium carrots, shredded
2 green onions, thinly sliced
1/4 cup minced fresh cilantro
1/3 cup white wine vinegar
1 tablespoon canola oil
1 tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon salt
In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a
small bowl, whisk together the remaining ingredients. Pour over cabbage mixture
and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Yield: 6 servings.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |