Ingredients:
5 cups Chinese cabbage, thinly sliced or coarsely chopped,as desired ( Napa cabbage, not bok choy)
1 cup coarsely shredded raw carrots
1/2 cup scallions, including tops cut lengthwise several times,then into 1 inch pieces ( green onions)
1 (8 ounce) cans 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:
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.
Servings: 4-6
Time preparation: 20 min.
Time total: 20 min.