West Coast Coleslaw
Ingredients
- 1/2 medium-sized head cabbage (about 1 pound)
- 1 bunch red chard, rinsed and shaken dry
- 1 bunch Tuscan "black" kale, rinsed and shaken dry
- 2 medium carrots, peeled and grated
- 1/2 medium-sized sweet onion
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 tbsp brown Chinese sesame oil
- 2 tbsp kosher salt
- 1 tsp freshly ground black pepper
- 3/4 cup mayonnaise
Instructions
Cut the half head of cabbage in half to make two wedges, then cut out the core from each wedge. Working with one wedge at a time, press the wedge, cut side down onto the cutting board and using a very sharp knife, cut the wedges into shreds no more than
Trim the stems from the bunch of red chard, bundle the leaves in a tight roll, like a big cigar, then cut across the bundle to make very fine ribbons. Repeat this process with the bunch of kale.
Toss the cabbage, chard, kale and carrots in a large bowl.
Pile the ingredients for the dressing (onion through mayonnaise) into a food processor and process until smooth. If no food processor is available, grate the onion and whisk together all the ingredients for the dressing.
Pour the dressing over the vegetables and toss to coat. Allow the greens to "marinate" for at least 20 minutes or for several hours, regrigerated before serving time.
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