Chinese Coleslaw

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 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
• 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 wine vinegar, more to taste
• 1 tablespoon soy sauce, more to taste
• 2 tablespoons distilled vinegar, to taste (if needed to adjust tartness) (optional)

Recipe

• 1 toss together all vegetables plus sesame seeds in a large bowl.
• 2 combine all dressing ingredients in a small bowl, whisk until well blended, and set aside for 15-20 minutes for flavor to develop.
• 3 taste, and adjust seasonings.
• 4 if dressing is not tart enough, add distilled vinegar.
• 5 toss with slaw ingredients, and refrigerate at least 30-60 minutes for flavors to develop and slaw to mellow.