Chinese Coleslaw Recipe

5 4 4
Chinese Coleslaw Recipe
Chinese Coleslaw Recipe photo by Taste of Home
Publisher Photo

Chinese Coleslaw Recipe

Read Reviews
5 4 4
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
12 servings
TOTAL TIME:
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.
Originally published as Chinese Coleslaw in Country June/July 1990, p49

  • 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
  1. 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.
Originally published as Chinese Coleslaw in Country June/July 1990, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChinese Coleslaw

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
germanycook User ID: 6411056 138590
Reviewed Mar. 9, 2014

"Absolutely awesome salad! I added mandarins and ramen noodles, and doubled the dressing and cabbage. Sooooo yummy."

MY REVIEW
bleeding_rose User ID: 616293 157167
Reviewed Dec. 13, 2013

"This was delicious. I was looking for something different to take to the lake, rather than the same old pasta or fruit salads, and this turned out to be a perfect, simple dish to share. I added ramen right before serving to add some extra crunch. Will certainly make this again."

MY REVIEW
adelle cerruti User ID: 826591 74848
Reviewed Apr. 2, 2012

"The flavor was excellent. Two comments: 1. I would triple the cabbage and double the dressing. 2.Add the dressing when serving or it gets soggy. Also, replaced the water chesnuts with sliced toasted almonds. We have big eaters , and needed the extra cabbage. We will make this again!"

MY REVIEW
Gaylaann2 User ID: 5180830 138589
Reviewed Aug. 3, 2011

"I added a red pepper and romen noodles. The water chestnuts really did the trick...I have picky eaters and they really loved it."

Loading Image