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Chinese Coleslaw

We use this recipe a lot, especially in the summer. Everyone in the family enjoys it. It's great for barbecues, served with chicken and a little bread.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    12 servings


  • 5 cups coarsely chopped Chinese or napa cabbage
  • 1 cup shredded carrots
  • 1/2 cup sliced green onions (1-inch pieces)
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 tablespoons sesame seeds, toasted
  • 1/4 cup vegetable oil
  • 1 teaspoon sesame oil
  • 2 tablespoons sugar
  • 1 tablespoon minced fresh cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon ground ginger
  • 2 tablespoons white wine vinegar
  • 1 tablespoon soy sauce


  • Toss all vegetables and sesame seeds to combine. In small bowl, whisk dressing ingredients. Pour dressing over cabbage mixture; toss to coat. Cover and refrigerate for 2 hours before serving; toss again before serving.

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  • germanycook
    Mar 9, 2014

    Absolutely awesome salad! I added mandarins and ramen noodles, and doubled the dressing and cabbage. Sooooo yummy.

  • bleeding_rose
    Dec 13, 2013

    This was delicious. I was looking for something different to take to the lake, rather than the same old pasta or fruit salads, and this turned out to be a perfect, simple dish to share. I added ramen right before serving to add some extra crunch. Will certainly make this again.

  • adelle cerruti
    Apr 2, 2012

    The flavor was excellent. Two comments: 1. I would triple the cabbage and double the dressing. 2.Add the dressing when serving or it gets soggy. Also, replaced the water chesnuts with sliced toasted almonds. We have big eaters , and needed the extra cabbage. We will make this again!

  • Gaylaann2
    Aug 3, 2011

    I added a red pepper and romen noodles. The water chestnuts really did the trick...I have picky eaters and they really loved it.