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Oriental coleslaw

Oriental coleslaw made by: Karen Lippold

Oriental coleslaw


7 cups mixture of shredded nappa, bok choy and any other Chinese cabbage

2 cups sliced green or red cabbage

Half  a red pepper sliced

4 green onions chopped

¼ cup  toasted chopped unblanched almonds

2 Tbsp sesame seeds



1/3-cup vegetable oil

¼ cup  white wine vinegar

1 Tbsp white sugar

1 Tbsp  sesame oil

1 large clove of garlic minced

1 tsp salt

½ tsp pepper


1. In a large bowl, combine nappa, bok choy, Chinese cabbage, green cabbage, red cabbage, red pepper, green onions, almonds, and sesame seeds.  (Salad may be assembled to this point, covered and refrigerated for up to 1 day.)

2. Dressing:  In a blender, combine vegetable oil, vinegar, sugar sesame oil, garlic, salt and pepper.  Purée.

3. Pour dressing over salad.  Toss gently to coat.

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