I'm sure every cook has a recipe for Oriental Cole Slaw in their repertoire. Each one is slightly different, however. Some are heavy on the oil and light on the vinegar. Some use 1/4 cup of sugar (or more) while others just a couple of tablespoons.
This is the only recipe we used, however. It appeared in our church cookbook from the mid 1990s, and we've enjoyed it as a tasty summer side dish ever since.
As I recall, the adults enjoyed the recipe more than the kids, but now that the children are grown up, perhaps their tastes have changed.
