- 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
- 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
- *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.
Reviews forChinese Coleslaw
"Absolutely awesome salad! I added mandarins and ramen noodles, and doubled the dressing and cabbage. Sooooo yummy."
"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."
"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!"
"I added a red pepper and romen noodles. The water chestnuts really did the trick...I have picky eaters and they really loved it."