Chinese Coleslaw
"I don't know where I got this recipe, but it is delicious!"
- Ready In:
- 20mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 5 cups Chinese cabbage, thinly sliced or coarsely chopped,as desired (Napa cabbage, not bok choy)
- 1 cup coarsely shredded raw carrot
- 1⁄2 cup scallion, including tops cut lengthwise several times,then into 1 inch pieces (green onions)
- 1 (8 ounce) can water chestnuts, rinsed under very hot tap water,drained,and sliced
- 2 -3 tablespoons toasted sesame seeds
-
Dressing
- 1⁄4 cup extra virgin olive oil (I use olive oil even though it isn’t oriental, just tastier and better for you)
- 1 -2 tablespoon toasted sesame oil, to taste
- 2 tablespoons sugar
- 2 -3 tablespoons finely chopped fresh cilantro leaves
- 1 teaspoon salt, more to taste
- 1⁄2 teaspoon fresh ground black pepper, more to taste
- 1 teaspoon ground ginger, more to taste
- 1⁄4 cup rice vinegar or 1/4 cup white wine vinegar, more to taste
- 1 tablespoon soy sauce, more to taste
- 2 tablespoons distilled vinegar, to taste (if needed to adjust tartness) (optional)
directions
- Toss together all vegetables plus sesame seeds in a large bowl.
- Combine all dressing ingredients in a small bowl, whisk until well blended, and set aside for 15-20 minutes for flavor to develop.
- Taste, and adjust seasonings.
- If dressing is not tart enough, add distilled vinegar.
- Toss with slaw ingredients, and refrigerate at least 30-60 minutes for flavors to develop and slaw to mellow.
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Reviews
-
I have been making this for years, and love its flavor. One thing I have noticed is people either LOVE or HATE the coleslaw--no in-betweens. Perhaps it is the sesame oil? I love the oil's smell and taste, but it does turn other people off completely. They don't know what they're missing! Thanks, Toby! -
Excellent!!!!!!!!!!!!!!!!!!!!!!! -
This is an extremely flexible recipe! I did a trial run before using at a party and used the pre-shredded slaw mixed and only had dried cilantro on hand so substituted that. It was great! I like the seasonings and also the fact that it DID NOT use ramen noodles. Of course, they could be added if you desired. I'll update my review once we have the party.
RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
