Chinese Coleslaw

I don't know where I got this recipe, but it is delicious!

• Ready In: 20 mins
• 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

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.