Recipe by Toby Jermain
I don't know where I got this recipe, but it is delicious!
Top Review by ladyfingers
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!
- 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 See How It's Made
- 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.