Chinese Coleslaw Recipe
Chinese Coleslaw Recipe photo by Taste of Home

Chinese Coleslaw Recipe

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5 4 4
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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.
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings

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

Nutritional Facts

1/2 cup: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein

Directions

  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

Reviews for Chinese Coleslaw

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 9, 2014

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

MY REVIEW
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
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
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."

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