Recipe courtesy of

Chef Laura @

Chef Depot

Kitchen Supplies & Gourmet Foods


Yield; 8 Servings




14 oz. Napa Cabbage, quartered and sliced thin

3 pc. Green Onions, sliced thin

1/2 pc. Red Sweet Pepper, sliced thin

6 oz. Salad Oil

2 oz. White Vinegar

3 oz. Sugar

1 t. Sesame Oil

1 T. Ginger, minced

1 t. Minced Garlic,

1 t. Chef Depot House Seasonings

Salt & White Pepper, as needed




Remove a few of the outside leaves from the Napa cabbage, use a Chinese Cleaver to cut the cabbage in half, remove the core from each piece. Use a sharpening steel often to insure your Chinese Cleaver is as sharp as possible, this will allow you to easily cut thin strips of cabbage. Lay the cabbage on its side and cut into very thin strips. If pieces are too large, cut them in half. In a large mixing bowl, combine the salad oil, spices, ginger, garlic, sugar and vinegar and wisk together. Taste and adjust seasonings. Add cabbage to the bowl and toss together. Place in refrigerator for several hours. A perfect garnish for this coleslaw is toasted sesame seeds. The coleslaw tastes better the next day! We like to serve our coleslaw at BBQ?s, Picnics and as a salad course

with lettuce under liners on small plates.


Chefs Notes- This recipe is also great with the addition of grilled chicken strips!.

It is a great recipe to teach children how to cook!

We like to use a large solid Maple Cutting Board (Emeril uses this board on TV)

it will not move during preparation of this recipe.


Recipe courtesy of

Chef Laura @


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