Asian Tri-Cabbage Coleslaw

This recipe is adapted from San Francisco Flavors: Favorite Recipes From the Junior League of San Francisco (Chronicle Books, 19).

This Asian slaw needs 2 hours in the refrigerator before serving. It can be refrigerated in a covered container for up to 1 week.  Yes, you can leave out the cilantro – maybe use mint!

Asian Tri-Cabbage Coleslaw

10 to 12 servings

For the slaw
½ small head Napa cabbage, cored (about 3 cups shredded)
½ small head red cabbage, cored (about 3 cups shredded)
½ small head Savoy cabbage, cored (about 3 cups shredded)
2 medium carrots, peeled and trimmed
1 small red onion, cut into thin slices
1 medium red bell pepper, stemmed, seeded and cut into thin slices
1 or 2 stalks lemon grass, grated (white part only; 2 Tbs)
2-inch piece peeled ginger root, freshly grated (2 Tbs)
Leaves of ½ large bunch cilantro, chopped (1 cup)

For the dressing
2 Tbs plus 1½ tsp soy sauce (do not use low-sodium)
3 Tbs rice wine vinegar
1 Tbs sesame oil
1½ tsp sugar
½ tsp freshly ground black pepper
Pinch crushed red pepper flakes
½ cup olive oil

For the slaw
Use a food processor (preferably fitted with a shredding disk) to shred the cabbages and carrots; work in batches. (Alternatively, you can use a large chef’s knife for the cabbage and a box grater for the carrots.) Combine in a large serving bowl along with the onion, red bell pepper, grated lemon grass and ginger and the chopped cilantro; use clean hands to mix well.

For the dressing
Combine the soy sauce, vinegar, sesame oil, sugar, black pepper and crushed red pepper flakes in a small bowl. Slowly whisk in the olive oil until the dressing is emulsified. Pour the dressing over the slaw mixture. Cover and refrigerate for at least 2 hours before serving.


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