- 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.
Reviews for Asian Coleslaw
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"This was fabulous, so easy and colourful. I used regulars cabbage, shredded very finely. I served it with Asian chicken thighs and brown rice. Janet"
"Was fantastic and simple!!! I didn't have white wine vinegar so used unseasoned rice vinegar. Was great."