Ingredients
5 cups Chinese or napa cabbage (1-1/4 pounds), thinly sliced and ribs removed3 medium carrots, shredded2 green onions, thinly sliced1/4 cup minced fresh cilantro1/3 cup white wine vinegar1 tablespoon canola oil1 tablespoon sesame oil1 teaspoon sugar1/2 teaspoon salt
Preparation
In a large bowl, combine the cabbage, carrots, green onions and cilantro. In a small bowl, whisk together the remaining ingredients. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.
