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Chinese Coleslaw Recipe

Photo by: Taste of Home

We use this recipe a lot, especially in the summer. Everyone in the family enjoys it. It's great for barbecues, served with chicken and a little bread.

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12 Servings
Prep: 20 min. + chilling

Ingredients

5 cups coarsely chopped Chinese or napa cabbage
1 cup shredded carrots
1/2 cup sliced green onions (1-inch pieces)
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons sesame seeds, toasted
DRESSING:
1/4 cup vegetable oil
1 teaspoon sesame oil
2 tablespoons sugar
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground ginger
2 tablespoons white wine vinegar
1 tablespoon soy sauce

Directions

Toss all vegetables and sesame seeds to combine. In small bowl, whisk dressing ingredients. Pour dressing over cabbage mixture; toss to coat. Cover and refrigerate for 2 hours before serving; toss again before serving. Yield: 12 servings.

Chinese Coleslaw published in Country June/July 1990, p49