RECIPE: REC: Chinese Coleslaw

[debbie_in_ga]

Chinese Coleslaw

Recipe By: Marion Stanley, Gilroy, California

5 cups Chinese cabbage (also sold as Napa cabbage, is NOT the same as Bok Choy) -- coarsely chopped1 cup shredded carrots

1/2 cup green onions -- cut several times lengthwise, then into 1" pieces

8 ounces canned waterchestnut -- sliced and 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

Toss all vegetables and sesame seeds to mix.

Combine dressing ingredients in small bowl and whisk until well blended. Pour dressing over slaw, toss and cover.

Refrigerate two hours before serving. Toss again before serving.

Description:

"I like to serve this with West Coast Chicken"

Cuisine:

"Asian"

Source:

"Country Magazine"

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[richard-in-cincy]

This looks very good! I've been making a lot of Yakitori using whole boneless, skinless

chicken thighs (like last night) and this will go great with it.

Thanks so much for posting this Debbie. I'll let you know when I make it.