Chinese Coleslaw

• 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

1. 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.

chinese, carrots, green onions, water chestnuts, sesame seeds, vegetable oil, sesame oil, sugar, fresh cilantro, salt, pepper, ground ginger, white wine vinegar, soy sauce

Taken from www.tasteofhome.com/recipes/chinese-coleslaw/ (may not work)