Coleslaw in Chinese-style Dressing Recipe

By
Chichi Wang
Chichi Wang: Contributing Writer at Serious Eats
Chichi Wang

Chichi Wang wrote a variety of columns for Serious Eats including The Butcher's Cuts, in addition to other stories. Born in Shanghai and raised in New Mexico, Chichi took her degree in philosophy but decided that writing about food would be more fun than writing about Plato.

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Updated May 15, 2019
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Chichi Wang

Recipe Details

Coleslaw in Chinese-style Dressing Recipe

Active 20 mins
Total 20 mins
Serves 4 to 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 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)

Directions

  1. In a large bowl, whisk together olive oil, sesame oil chili oil, soy sauce, vinegar, and sugar. Add cabbage and carrots and toss to combine. Adjust dressing to taste. Garnish with sesame seeds, and scallions and cilantro, if desired. Coleslaw may be dressed one hour in advance.

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