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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I don't know where I got this recipe, but it is delicious! 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 |
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:
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.
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