Chinese Coleslaw Recipe

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

Chinese Coleslaw Recipe

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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 Chinese cabbage*, chopped coarsely
  • 1 cup raw carrot, shredded
  • 1/2 cup green onions (tops, too) cut several times lengthwise, then in 1-inch pieces
  • 1 can (8 ounces) water chestnuts, sliced, drained
  • 2 tablespoons toasted sesame seeds
  • DRESSING:
  • 1/4 cup vegetable oil
  • 1 teaspoon dark sesame oil
  • 2 tablespoons sugar
  • 1 tablespoon fresh cilantro or parsley, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground ginger
  • 2 tablespoons wine vinegar
  • 1 tablespoon soy sauce

Directions

*Chinese cabbage is also sold as Napa cabbage - it is not the same as Bok Choy. Toss all vegetables and sesame seeds to mix. Combine dressing ingredients in small bowl; whisk until well-blended. Pour dressing over slaw; toss and cover Refrigerate 2 hours before serving; toss again before serving. Yield: 12 servings.
Originally published as Chinese Coleslaw in Country June/July 1990, p49

  • 5 cups Chinese cabbage*, chopped coarsely
  • 1 cup raw carrot, shredded
  • 1/2 cup green onions (tops, too) cut several times lengthwise, then in 1-inch pieces
  • 1 can (8 ounces) water chestnuts, sliced, drained
  • 2 tablespoons toasted sesame seeds
  • DRESSING:
  • 1/4 cup vegetable oil
  • 1 teaspoon dark sesame oil
  • 2 tablespoons sugar
  • 1 tablespoon fresh cilantro or parsley, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground ginger
  • 2 tablespoons wine vinegar
  • 1 tablespoon soy sauce
  1. *Chinese cabbage is also sold as Napa cabbage - it is not the same as Bok Choy. Toss all vegetables and sesame seeds to mix. Combine dressing ingredients in small bowl; whisk until well-blended. Pour dressing over slaw; toss and cover Refrigerate 2 hours before serving; toss again before serving. Yield: 12 servings.
Originally published as Chinese Coleslaw in Country June/July 1990, p49

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Reviews forChinese Coleslaw

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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."

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