Recipe: West Coast Coleslaw

Serves 6

The dark leaves of kale and red chard give this version of coleslaw an exotic look, and the perfume of sesame oil reinforces the notion that this is no ordinary slaw. The greens should marinate in the dressing for at least 20 minutes before the salad is served.

½ 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

For the Dressing

½ medium-sized sweet onion

¼ cup rice wine vinegar

2 tablespoons sugar

2 teaspoons brown Chinese sesame oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

¾ cup mayonnaise

1. 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 1/8 inch thick.

2. 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.

3. Toss the cabbage, chard, kale and carrots in a large bowl.

4. Pile the ingredients for the dressing 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.)

5. Pour the dressing over the vegetables and toss to coat. Allow the greens to "marinate" in the dressing for at least 20 minutes or for several hours, refrigerated before serving time.