An Asian-inspired coleslaw with several kinds of Chinese cabbages, oranges, carrots and red onion with a light dressing of orange juice, ginger and a dash of canola oil.

Asian Coleslaw

2 cups Napa cabbage,shredded
2 cups bok choy, baby bok choy, Savoy or other cabbage, shredded
1/2 cup red cabbage, shredded
1 carrot, julienned
1 red bell pepper, julienned
1/4 cup red onion, julienned
1/4 cup freshly squeezed orange juice
1 teaspoon freshly grated ginger
Rice vinegar (unseasoned) to taste
1/4 cup canola, sunflower or soybean oil
2 tablespoons toasted sesame oil
Salt and pepper to taste
2 tablespoons toasted sesame seeds
12 to15 orange, grapefruit or tangerine segments (can substitute canned mandarin oranges)

1. Combine cabbages, carrot, red pepper and red onion into a large mixing bowl and toss together.
2. In a separate bowl whisk orange juice, canola and sesame oils together. This is a broken vinaigrette so it will need to be whisked immediately prior to dressing the coleslaw.
3. Add salt and pepper to dressing and taste. If you would like a more tart dressing you can add rice vinegar to adjust the acidity.
4. Combine 2/3 of the dressing with the slaw mixture. You just want to coat the cabbage; it will release some moisture as it sits. If needed, add the remaining dressing.
5. Check the seasoning again and transfer the coleslaw to the serving dish.
6. Garnish with the citrus segments and toasted sesame seeds.

Makes 6 cups or 8 (3/4 cup) servings.

Recipe provided courtesy of chef Steven M. Simpson, culinary director at the International Culinary School at the Art Institute of Michigan; through ARAcontent.