Coleslaw in Chinese-style Dressing
- 2 tablespoons olive oil
- 2 teaspoons sesame oil
- 1 teaspoon chili oil, or to taste
- 2 teaspoons soy sauce
- 2 tablespoons Chinkiang or rice vinegar, or to taste
- 1 teaspoon sugar
- 1/2 head of cabbage, thinly cut or shredded (about 2 quarts shredded cabbage)
- 1 medium carrot, grated on the large holes of a box grater
- 1 tablespoon toasted sesame seeds (optional)
- 1/4 cup thinly sliced scallions (optional)
- 1/4 cup minced cilantro leaves (optional)
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cabbage (1/2 head)
- Carrot, medium (1)
- Cilantro (1/4 cup)
- Scallions (1/4 cup)
- Condiments
- Chinkiang or rice vinegar (2 tablespoons)
Soy sauce (2 teaspoons)
- Cooking & Baking
- Chili oil (1 teaspoon)
- Olive oil (2 tablespoons)
- Sesame oil (2 teaspoons)
- Sesame seeds, toasted (1 tablespoon)
- Sugar (1 teaspoon)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
38.1Rating
1-100
1-100
7Tweets
3Facebook
Shares
Shares
0StumbleUpon
Views
Views
55PinterestPins
Recipe Stats
Published September 14, 2012 (5 months ago).
38 people saved this recipe.
