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The Washington Post

Asian Tri-Cabbage Coleslaw

Asian Tri-Cabbage Coleslaw 10.000

Julia Ewan - The Washington Post

Staff Favorites Jun 24, 2009

This recipe doubles easily.

Make Ahead: The slaw needs 2 hours' refrigeration before serving. It can be refrigerated in a covered container for up to 1 week.


Servings: 10 - 12
Ingredients
  • For the slaw
  • 1/2 small head Napa cabbage, cored (about 3 cups shredded)
  • 1/2 small head red cabbage, cored (about 3 cups shredded)
  • 1/2 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 tablespoons)
  • 2-inch piece peeled ginger root, freshly grated (2 tablespoons)
  • Leaves of 1/2 large bunch cilantro, chopped (1 cup)
  • For the dressing
  • 2 tablespoons plus 1 1/2 teaspoons soy sauce (do not use low-sodium)
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon freshly ground black pepper
  • Pinch crushed red pepper flakes
  • 1/2 cup olive oil

Directions

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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Recipe Source

Adapted from "San Francisco Flavors: Favorite Recipes From the Junior League of San Francisco" (Chronicle Books, 1999).

Tested by Jane Black.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving (based on 12): 119


% Daily Values*

Total Fat: 10g 15%

Saturated Fat: 1g 5%

Cholesterol: 0mg 0%

Sodium: 199mg 8%

Total Carbohydrates: 7g 2%

Dietary Fiber: 2g 8%

Sugar: 4g

Protein: 1g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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