From: Greg Atkinson

The dark leaves of kale and red chard give this version of cole slaw 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 you serve the salad.

Ingredients

For the salad:

½ medium head organic green cabbage (about 1 pound)
1 bunch organic red chard
1 bunch organic Tuscan (”black”) kale, rinsed and shaken dry
2 medium organic carrots, peeled and grated

For the dressing:

½ medium sweet onion, peeled
¼ cup rice wine vinegar
2 tablespoons sugar
2 teaspoons toasted sesame oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¾ cup organic mayonnaise

Directions

Cut the half head of cabbage in half to make 2 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 ⅛-inch thick.

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 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 into a food processor and process until smooth. (If no food processor is available, grate the onion and whisk together all the ingredients for dressing.)