An Asian-inspired coleslaw with several types of Chinese cabbages, oranges, carrots and red onion with a light dressing of orange juice, ginger and a dash of canola oil.
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 to 15 orange, grapefruit or tangerine segments (may substitute canned mandarin oranges)
- Combine cabbages, carrot, red pepper and red onion into a large mixing bowl and toss together.
- 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.
- 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.
- 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.
- Check the seasoning again and transfer the coleslaw to the serving dish.
- Garnish with the citrus segments and toasted sesame seeds.
Makes 8 servings.
Recipe provided courtesy of chef Steven M. Simpson, culinary director at the International Culinary School at the Art Institute of Michigan; through ARAcontent.