Chinese Coleslaw
Recipe Checklist:
Estimated Time
20 min. + 2 hours chilling time
Serves 6-8
  • 1 Head of Chinese Cabbage (Rough Chopped)
  • 1 Large Carrot (Grated)
  • 1/2 cup of Scallions (Sliced)
  • 8 oz. can of Sliced Water Chestnuts (drained)
  • 2 T of Toasted Sesame Seeds
  • 1/4 cup of Vegetable Oil
  • 1 t of Sesame Oil
  • 2 T of Granulated Sugar
  • 1 T Fresh Cilantro (Minced)
  • 1/2 t Salt
  • 1/4 t Black Pepper
  • 1/2 t Ground Ginger
  • 2 T of Rice Wine Vinegar
  • 1 T of Soy Sauce
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Measuring Spoon
  • Box Grater or Food Processor
  • Strainer
  • Mixing Bowls
  • Small Saute Pan



Begin your Coleslaw by preparing your Salad ingredients first. Will you be Toasting your Sesame Seeds fresh on your stove top? If so start that process first and once they are toasted let the toasted Sesame Seeds sit aside to cool. If you will be working with store-bought Toasted Sesame Seeds, just consider them another ingredient and begin this Coleslaw recipe with the Cabbage prep below.

Rough Chop the Chinese Cabbage.  Set it aside in a larger Salad Bowl or Kitchen Bowl suitable for Tossing of all of the ingredients in the near future. If you have trouble finding Chinese Cabbage in your area, you can substitute Napa Cabbage for the Chinese Cabbage.  Grate the Carrots and place them in the large bowl. Optionally, using a Food Processor could ease and speed up this task. Slice the Scallions into 1 inch wide (25 mm) rounds and add them to the salad ingredients in the large bowl. Open and drain the water from the can of Water Chestnuts. Let them dry a bit while you mix up the Salad Dressing below and then add them to the large bowl.

For the Salad Dressing for Chinese Coleslaw, place all the ingredients in a smaller Kitchen Bowl or Wet Measuring Cup. Since you likely have your Cutting Board out and properly set up from prepping the Salad, begin the Salad Dressing by Mincing the fresh Cilantro and placing it in your Salad Dressing Bowl. Add the Sugar, Salt, Black Pepper, Ground Ginger and then all the liquid dressing ingredients (Vegetable Oil, Sesame Oil, Rice Vinegar and Soy Sauce).

Add the drier Water Chestnuts to the larger Salad Bowl with the Cabbage and your Preparation, the Second of Smart Kitchen’s 4 Levers of Cooking,™ is complete.


When your Preparation is finished begin the active phase of the recipe by Tossing all the Salad ingredients, including the toasted Sesame Seeds, together in the larger bowl. When they are well mixed, break out your Balloon Whisk and Whisk the Salad Dressing ingredients together in the smaller bowl. Make sure they are well mixed.

Now, pour the dressing from the smaller bowl over the Cabbage Salad in the larger bowl. Toss again to coat all the Salad ingredients with dressing. When they are all well coated, cover the larger bowl and refrigerate it for at least 2 hours to chill the Chinese Coleslaw.

Chinese Coleslaw can also be made 1 day ahead and refrigerated until service.

When you are ready to serve your Chinese Coleslaw, Toss it once again before presentation. Chinese Coleslaw can be plated individually, used as a Side Dish or Garnish or served “Family Style” in a larger bowl at the center of the table.