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Three kinds of cabbage make for colorful slaw

Staff Writer
Austin 360

Asian Tri-Cabbage Coleslaw

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 Tbsp.)

2-inch piece peeled ginger root, freshly grated (2 Tbsp.)

Leaves of 1/2 large bunch cilantro, chopped (1 cup)

For the dressing:

2 Tbsp. plus 1 1/2 tsp. soy sauce (do not use low-sodium)

3 Tbsp. rice wine vinegar

1 Tbsp. sesame oil

1 1/2 tsp. sugar

1/2 tsp. 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. Serves 10 to 12.

— Adapted from 'San Francisco Flavors: Favorite Recipes From the Junior League of San Francisco' for The Washington Post