Chinese Coleslaw

5 cups coarse chopped Chinese cabbage/napa
1 cup shredded carrots
1/2 cup sliced green onions and tops
1 can sliced water chestnuts, drained
2 tablespoons toasted sesame seeds

DRESSING:
1/4 cup oil
1 teaspoon dark sesame oil
2 tablespoons sugar
1 tablespoon fresh cilantro or parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon ground ginger
2 tablespoons wine vinegar
1 tablespoon soy sauce

Toss together veggies and sesame seeds. Combine dressing ingredients in small bowl, whisking until well blended. Pour dressing over cabbage mixture; toss and cover. Refrigerate for 2 hours before serving, and toss again before serving.