Chinese Coleslaw

• 5 cups Chinese cabbage, thinly sliced or coarsely chopped,as desired (Napa cabbage, not bok choy)
• 1 cup coarsely shredded raw carrot
• 12 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
• 14 cup extra virgin olive oil (I use olive oil even though it isnt 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
• 12 teaspoon fresh ground black pepper, more to taste
• 1 teaspoon ground ginger, more to taste
• 14 cup rice vinegar or 14 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)

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.

chinese cabbage, carrot, scallion, water chestnuts, sesame seeds, extra virgin olive oil, sesame oil, sugar, cilantro, salt, ground black pepper, ground ginger, rice vinegar, soy sauce, distilled vinegar

Taken from www.food.com/recipe/chinese-coleslaw-74797 (may not work)