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Asian Coleslaw


1/3 cup seasoned rice vinegar
2 tablespoons vegetable oil
2 teaspoons Toasted sesame oil
3/4 teaspoon salt
2 1/2 pounds savoy cabbage – thinly sliced and tough ribs discarded
16 ounces carrots — shredded
4 green onions — thinly sliced
1/2 cup chopped fresh cilantro leaves


  1. In large bowl, with wire whisk or fork, mix rice vinegar, vegetable oil, sesame oil, and salt.
  2. Add cabbage, carrots, green onions, and cilantro; toss well.
  3. If not serving right away, cover and refrigerate.