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