Ingredients
5 cups coarsely chopped Chinese or napa cabbage1 cup shredded carrots1/2 cup sliced green onions (1-inch pieces)1 can (8 ounces) sliced water chestnuts, drained2 tablespoons sesame seeds, toastedDRESSING:1/4 cup vegetable oil1 teaspoon sesame oil2 tablespoons sugar1 tablespoon minced fresh cilantro1/2 teaspoon salt1/4 teaspoon pepper1/2 teaspoon ground ginger2 tablespoons white wine vinegar1 tablespoon soy sauce
Preparation
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.
